Valoración del efecto del tratamiento térmico (cocción) sobre la calidad nutricional y funcional del banano morado (musa acuminata) red dacca
The primary objective of this research was to evaluate the state of maturity (green and red) and the cooking method (with shell and without shell) used in purple bananas and their effect on the nutritional characteristics (moisture, fat, ash, fiber). , ash, energy and total polyphenols), for which a...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2023
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| Ábhair: | |
| Rochtain ar líne: | https://repositorio.uteq.edu.ec/handle/43000/7124 |
| Clibeanna: |
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