Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
Films were developed from banana, cassava, and sweet potato peel flours with the addition of CCN 51 cocoa extract. Sweet potato peel flour films with 1.5% cocoa extract exhibited the highest WVP at 5.93 gmm/hm²kPa. Cassava peel flour films showed lower opacity and higher color brightness, with the c...
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| Formato: | article |
| Idioma: | spa |
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2024
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| Acceso en liña: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502 |
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