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Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado mediante el diseño de mezclas
(Universidad de Lima, 2015)
Acceso abierto
This research had as main principal aim use amix design to optimize four factors in studied: overrun, hardness, viscosity and cost of ice cream, for which the best formula fulfilled this optimization process was one ...
Estudio para la instalación de una fábrica de snacks a partir de la fritura de yacón
(Universidad de Lima, 2012)
Acceso abierto
Yacon is a root, one of its main characterstic is that it contains a high proportion of fructooligosaccharides, a type of sugar which is not metabolized by the human body. This and other beneficial properties, along with ...