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

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