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...

詳細記述

書誌詳細
主要な著者: Rodríguez-Salgado, Angela Mireya, Borrás-Sandoval, Luis Miguel, Rodríguez-Molano, Carlos Eduardo
フォーマット: Online
言語:eng
出版事項: Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2019
主題:
オンライン・アクセス:https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/8531

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