Con tantos ingredientes, temperaturas y fuerzas mecánicas que tienen un efecto sobre la mezcla, cambiar un parámetro puede influir en la calidad del helado. El tiempo de caída de primera gota (TCPG), la velocidad de derretimiento (VD) y el porcentaje de Overrun (PO), son determinantes en la calidad...
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| Main Author: | Gissele, Juri-Morales |
|---|---|
| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/recia/article/view/1779 |
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