Elaboración de papas (solanum tuberosum l.) pre-fritas, congeladas y saborizadas con albahaca (ocimum basilicum) deshidratada

The present research was proposed to elaborate prefried potatoes and to apply flavor treatments with the addition of basil dehydrates in order to improve the sensorial quality and that is within the permitted microbiological range. By means of an organoleptic analysis carried out by 30 panelists, th...

• Hoofdauteur: Mancero Peña, Tito (author)
• Andere auteurs: Mosquera Araujo, Corina (author), Cadena Iturralde, Nadia (author), El Salous, Ahmed (author), Arizaga Gamboa, Raúl (author)
• Formaat: article
• Gepubliceerd in: 2018
• Onderwerpen: especias; ácidos grasos; rancidez; crujencia; humedad; spices; fatty acids; rancidity; crunchiness; moisture
• Online toegang: https://doi.org/10.33890/innova.v3.n1.2018.373; https://repositorio.uide.edu.ec/handle/37000/3224