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...

詳細記述

書誌詳細

第一著者:	Chaparro-Acuña, Sandra Patricia
フォーマット:	Online
言語:	spa
出版事項:	Universidad Pedagógica y Tecnológica de Colombia 2017
主題:	agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina
オンライン･アクセス:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087