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...

Бүрэн тодорхойлолт

-д хадгалсан:
Номзүйн дэлгэрэнгүй
Үндсэн зохиолч: Arteaga Muñoz, José Daniel (author)
Бусад зохиолчид: Zambrano Espinoza, María Gabriela (author), Loor Saltos, Luvy Jeannette (author), Zambrano Morán, José Ramón (author), Rivera Fernández, Rubén Darío (author)
Формат: article
Хэл сонгох:spa
Хэвлэсэн: 2017
Онлайн хандалт:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145
Шошгууд: Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!