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...
保存先:
| 出版年: | Revista Facultad Nacional de Agronomía - Medellín |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Nacional de Colombia
2020
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| 主題: | |
| オンライン･アクセス: | 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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