The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis)

To evaluate the urea levels inclusion effect and the time on the fermentative and chemical indicators of the flour of fruits of the bread tree, fermented in solid state, was mixed homogeneously, with sulfate of magnesium (0,2%), mineral premix (0,5%) and diluted in distilled water. A totally randomi...

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主要な著者:	Brea-Maure, Odelin, Elías-Iglesias, Arabel, Ortiz-Milán, Abel, Motta-Ferreira, Walter, Hechavarría-Riviaux, Suset
フォーマット:	Online
言語:	spa
出版事項:	Universidad Pedagógica y Tecnológica de Colombia 2015
主題:	bread tree fermentation in solid state flour from the bread tree. Árbol del pan fermentación en estado sólido harina del árbol del pan
オンライン･アクセス:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395