Food paste production from pre-fried harton plantain residues

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...

תיאור מלא

מידע ביבליוגרפי

מחבר ראשי:	Chaparro-Acuña, Sandra Patricia
פורמט:	Online
שפה:	spa
יצא לאור:	Universidad Pedagógica y Tecnológica de Colombia 2017
נושאים:	agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina
גישה מקוונת:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087