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...

Mô tả đầy đủ

Chi tiết về thư mục

Tác giả chính:	Chaparro-Acuña, Sandra Patricia
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad Pedagógica y Tecnológica de Colombia 2017
Những chủ đề:	agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina
Truy cập trực tuyến:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087