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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| Formato: | article |
| Idioma: | spa |
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2021
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| Acceso en liña: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1039 |
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