Desarrollo de una mayonesa elaborada con leche entera pasteurizada como sustituto del huevo

The general objective of this study is to develop a mayonnaise made with pasteurized whole milk as a substitute for the egg, through physical and chemical analysis with variables such as fat, pH and sensory analysis. For the fat analysis the Soxleth method was used, and for the pH analysis it was ma...

• מחבר ראשי: Gómez Gordillo, Alejandra Maribel (author)
• פורמט: masterThesis
• שפה: spa
• יצא לאור: 2018
• נושאים: INDUSTRIA ALIMENTICIA; MAYONESA; PROCESO DE PRODUCCIÓN; DESARROLLO DE PRODUCTOS ALIMENTICIOS
• גישה מקוונת: http://dspace.udla.edu.ec/handle/33000/9481