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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Главный автор:	Arteaga Muñoz, José Daniel (author)
Другие авторы:	Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
Формат:	article
Язык:	spa
Опубликовано:	2017
Online-ссылка:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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