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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | , , , |
| Format: | article |
| Sprache: | spa |
| Veröffentlicht: |
2017
|
| Online Zugang: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen