Food paste production from pre-fried harton plantain residues

Food paste production from pre-fried harton plantain residues

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The goal of this study was to evaluate the use of harton plantain pre-fried residues (HPPR) that result from the patacon’s manufacture, and that represent, in average, 30 % ofthe mothly losses. Given the high perishability of these residues, a well—accepted product with longer endurance that facilit...

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Detalles Bibliográficos
Autor principal: Chaparro-Acuña, Sandra Patricia
Formato: Online
Lenguaje:spa
Publicado: Universidad Pedagógica y Tecnológica de Colombia 2017
Materias:
agroindustiy
harton
new products
plantain
semolina.
agroindustria
nuevos productos
plátano
plátano hartón
semolina
Acceso en línea:https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087

Internet

https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087