Efecto de tiempo y temperaturas de secado del follaje de camote morado (Ipomoea batatas L.) en la obtención de una harina
The objective of this research was to evaluate the effect of temperature and drying time on the nutritional properties of flour made from purple sweet potato foliage. The drying temperatures (factor A) were 60ºC, 70ºC, and 80ºC, while the drying times (factor B) were 60 and 120 minutes. A Completely...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2025
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/2818 |
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