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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主要作者:	Arteaga Muñoz, José Daniel (author)
其他作者:	Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
格式:	article
语言:	spa
出版:	2017
在线阅读:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
标签:	添加标签没有标签, 成为第一个标记此记录!

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