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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Moyano-Bautista, Mónica Andrea
Formáid: Online
Teanga:spa
Foilsithe / Cruthaithe: Universidad Pedagógica y Tecnológica de Colombia 2014
Ábhair:
Rochtain ar líne:https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835