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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Bibliografische gegevens

Hoofdauteurs:	Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Moyano-Bautista, Mónica Andrea
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad Pedagógica y Tecnológica de Colombia 2014
Onderwerpen:	solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes.
Online toegang:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835