01472nam a2200253Ia 4500001060000000002005100600008003700651010001100688530002200699583003200721650003600753650003800789650002100827650005400848650002200902650004200924650003300966650003500999700004701034700005201081700004701133942001901180999001901199IA_Creams of different treatments after fifteen days, were subjected to analysis of chemical composition, texture and instrumental determination of sensory evaluation. These differ (p ? 0.05) in their content of fat, moisture and protein, depending on the degree of substitution of coconut oil by WPI, showing increases in protein content and fat reduction. Creams chocolate macadamia nut textural characteristics showed statistically significant compared to the A100 cream. As for the sensory evaluation, the cream A0,W100 revealed a much higher level of pleasure and was preferred by the consumer.EFECTO DEL AISLADO DE PROTEiNA DE LACTOSUERO SOBRE220117s    xx            000 0 und d  a186377  aDisponible en PDF  a1 ej. Impreso ; 1 ej. en CD  aCreamxMacadamia nuts  9162045  aCremaxNueces macadamia  9162046  aDesserts9158069  aEvaluación sensorial de los alimentos  9147007  aPostres  9157184  aProteína de suero aislada  9162047  aSensory evaluation  9147012  aWhey protein isolate  9162048  aHernández Montes, Arturo, asesor9163719  aHernández Rodríguez, Landy, asesor 9163779  aRamírez Santiago, César, dir. 9150568  cTESIS B65 2016  c186377d186377