000			01509nam a2200265Ia 4500
001			IA_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.
002			EFECTO DEL AISLADO DE PROTEiNA DE LACTOSUERO SOBRE
008			220117s xx 000 0 und d
010			_a186377
530			_aDisponible en PDF
583			_a1 ej. Impreso ; 1 ej. en CD
650			_aCream _xMacadamia nuts _9162045
650			_aCrema _xNueces macadamia _9162046
650			_aDesserts _9158069
650			_aEvaluación sensorial de los alimentos _9147007
650			_aPostres _9157184
650			_aProteína de suero aislada _9162047
650			_aSensory evaluation _9147012
650			_aWhey protein isolate _9162048
700			_aHernández Montes, Arturo, asesor _9163719
700			_aHernández Rodríguez, Landy, asesor _9163779
700			_aRamírez Santiago, César, dir. _9150568
942			_cTESIS B65 2016
999			_c186377 _d186377