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...
| Главные авторы: | , , , , |
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| Формат: | Online |
| Язык: | spa |
| Опубликовано: |
Universidad Pedagógica y Tecnológica de Colombia
2015
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| Предметы: | |
| Online-ссылка: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395 |
