Compositional quality of food obtained with solid state fermentation: potato and carrot
The fermentation indicators and compositional quality of food made with the solid-state fermentation of potatoes and carrots were analyzed in order to make use of foods that do not meet the requirements of consumers. Three treatments were formulated by varying the potato:carrot ratio mixed with whea...
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Online |
| اللغة: | eng |
| منشور في: |
Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC
2019
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/8531 |
