Sensory characteristics in artisanal ice cream with milk serum

Sensory characteristics in artisanal ice cream with milk serum

The aim of the research was to evaluate the whey percentage in elaboration artisan ice cream. 15%, 25% and 35% whey were studied using a completely random design with three replications. Sensory variables were measured: appearance, taste, texture, aroma and overall quality by sensory evaluation with...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Arteaga Muñoz, José Daniel (author)
Awduron Eraill:	Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
Fformat:	article
Iaith:	spa
Cyhoeddwyd:	2017
Mynediad Ar-lein:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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