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...

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Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	Arteaga Muñoz, José Daniel (author)
Rannpháirtithe:	Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
Formáid:	article
Teanga:	spa
Foilsithe / Cruthaithe:	2017
Rochtain ar líne:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

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