Effect of cooking methods on canned chontaduro (Bactris gasipaes kunth)

Article

Abstract: Background: The aim of the work was to determine the effects of the stage of peeling and different t

Palabras claves:

Baumé degrees, Osmotic exchange, peach palm, SENSORY PROPERTIES, Shelf life, texture

Autores:

Álex F. Valencia, Álvarez F., Diego Salazar Garces, García E., Liliana Acurio, Mirari Y. Arancibia

Fuentes:

scopus