Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry

Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry

Flour from mesocarp of the peach palm fruit (Bactris gasipaes Kunth) and the underground corm of taro (Colocasia esculenta (L.) Schott) were obtained through standard agroindustrial procedures. The voucher species are both deposited in the Amazonian Herbarium (ECUAMZ) of the Universidad Estatal Amaz...

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Bibliographische Detailangaben
1. Verfasser: Escobar, José Antonio (author)
Weitere Verfasser: Asanza Novillo, Gricelda Mercedes (author), Herrera, Byron (author), Gonzalez Rivera, Juan Elias (author)
Format: article
Sprache:spa
Veröffentlicht: 2016
Schlagworte:
Agroindustria
harinas
chontaduro
papa china
agroindustry
flour
peach palm
taro
Online Zugang:https://revistas.uea.edu.ec/index.php/racyt/article/view/141
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https://revistas.uea.edu.ec/index.php/racyt/article/view/141

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