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Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the mark...

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Detalles Bibliográficos
Publicado en:Revista Facultad Nacional de Agronomía - Medellín
Principais autores: Stalin Santacruz, Gabriela Cobo
Formato: Artigo
Idioma:Inglês
Publicado: Universidad Nacional de Colombia 2020
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Acceso en liña:https://www.redalyc.org/articulo.oa?id=179964927012
https://www.redalyc.org/journal/1799/179964927012/
https://www.redalyc.org/journal/1799/179964927012/html/
https://www.redalyc.org/journal/1799/179964927012/179964927012.epub
https://www.redalyc.org/journal/1799/179964927012/movil
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