EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT EVALUACIÓN DE SUSTITUYENTES DE SÓLIDOS NO GRASOS (SNG) EN UNA MEZCLA DE HELADO DURO...

by Francy N. LÓPEZ B., José U. SEPÚLVEDA V.
Published 2012-08-01

IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO IDENTIFICACIÓN DE COMPUESTOS VOL...

by Myriam LONDOÑO O, José U SEPÚLVEDA V, Víctor HIGUERA M
Published 2011-09-01

INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE ARO...

by MÓNICA M. OSPINA, JOSÉ U. SEPULVEDA, DIEGO A RESTREPO, KENNETH R. CABRERA, HÉCTOR SUÁREZ
Published 2012-06-01

Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

by Sandra Liliana Vargas-Díaz, José U. Sepulveda-V, Hector J. Ciro-V, Ana Juleza Mosquera, Edinson Bejarano
Published 2019-09-01