Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with addit...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
2023-04-01
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| Серія: | Agronomía Colombiana |
| Предмети: | |
| Онлайн доступ: | https://revistas.unal.edu.co/index.php/agrocol/article/view/106564 |
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