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...
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| 格式: | Online |
| 語言: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2017
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| 主題: | |
| 在線閱讀: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087 |
