Compositional quality of food obtained with solid state fermentation: potato and carrot

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...

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Bibliografische gegevens
Hoofdauteurs:	Rodríguez-Salgado, Angela Mireya, Borrás-Sandoval, Luis Miguel, Rodríguez-Molano, Carlos Eduardo
Formaat:	Online
Taal:	eng
Gepubliceerd in:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2019
Onderwerpen:	Feed Fermentation Waste management Crude protein Crops Pienso Fermentación Aprovechamiento de residuos Proteína cruda Hortalizas
Online toegang:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/8531

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