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...
Gorde:
| Egile nagusia: | |
|---|---|
| Beste egile batzuk: | , , , |
| Formatua: | article |
| Hizkuntza: | spa |
| Argitaratua: |
2017
|
| Sarrera elektronikoa: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi 
