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...

書目詳細資料
Main Authors:	Rodríguez-Salgado, Angela Mireya, Borrás-Sandoval, Luis Miguel, Rodríguez-Molano, Carlos Eduardo
格式:	Online
語言:	eng
出版:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2019
主題:	Feed Fermentation Waste management Crude protein Crops Pienso Fermentación Aprovechamiento de residuos Proteína cruda Hortalizas
在線閱讀:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/8531

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