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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Bibliografiske detaljer
Hovedforfatter:	Arteaga Muñoz, José Daniel (author)
Andre forfattere:	Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
Format:	article
Sprog:	spa
Udgivet:	2017
Online adgang:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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