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...
| Κύριος συγγραφέας: | |
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| Μορφή: | Online |
| Γλώσσα: | spa |
| Έκδοση: |
Universidad Pedagógica y Tecnológica de Colombia
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087 |
