Browsing TCC by Author "bf8919ef-9f94-4a2b-8f98-36eec803c002"

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    • Avaliação tecnológica da substituição do óleo de palma em gelados comestíveis 

      Munhoz, Clarissa da Silva (Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/08/2023)
      This study aimed to test three lipid sources to replace palm oil in ice cream. The standard formulation (PAD) was composed of 6.5% of palm oil, 62.54% of water, 11% of glucose syrup, 11% of sugar, 6.5% of whey protein, ...