Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state

This paper evaluate the effect of the temperature and incubation time in some fermentative indicators of potato subjected to solid-state fermentation. We used a completely random design with factorial arrangement: three temperature treatments (20°, 25° and 30 °C) and two time treatments (24 and 48 h...

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Xehetasun bibliografikoak

Egile Nagusiak:	Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Moyano-Bautista, Mónica Andrea
Formatua:	Online
Hizkuntza:	spa
Argitaratua:	Universidad Pedagógica y Tecnológica de Colombia 2014
Gaiak:	solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes.
Sarrera elektronikoa:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835