PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF THE EXTRACTION OF OCA FLOUR BY THE OPEN TACHO METHOD

PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF THE EXTRACTION OF OCA FLOUR BY THE OPEN TACHO METHOD

Flours have been fundamental for the elaboration of products with greater nutritional properties, which is why a physicochemical and microbiological evaluation of the extraction of goose flour by the open container method was carried out in order to increase its consumption. Fresh geese were used an...

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Detaylı Bibliyografya
Yazar:	Caicedo, Dayana (author)
Materyal Türü:	article
Dil:	spa
Baskı/Yayın Bilgisi:	2021
Konular:	Harina, microorganismos, análisis fisicoquímicos.
Online Erişim:	https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1039
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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