Evaluación del efecto del ultrasonido en la homogenización del helado a base de leche
Ultrasound (US) has shown advantages when applied to food processing, significantly improving product characteristics and quality. Objective. This research aims to evaluate the effect of ultrasound at different frequencies (40 and 80 kHz) for 30 min on the viscosity and crystallization parameters of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundación de Estudios Superiores Comfanorte
2022-12-01
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| Series: | Mundo Fesc |
| Subjects: | |
| Online Access: | https://www.fesc.edu.co/Revistas/OJS/index.php/mundofesc/article/view/1104 |
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