Food paste production from pre-fried harton plantain residues

Food paste production from pre-fried harton plantain residues

Taispeáin leaganacha eile (1)

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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Chaparro-Acuña, Sandra Patricia
Formáid: Online
Teanga:spa
Foilsithe / Cruthaithe: Universidad Pedagógica y Tecnológica de Colombia 2017
Ábhair:
agroindustiy
harton
new products
plantain
semolina.
agroindustria
nuevos productos
plátano
plátano hartón
semolina
Rochtain ar líne:https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087

Ar líne

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