Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods
The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia e...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Knowledge E
2021-08-01
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| Series: | ESPOCH Congresses |
| Online Access: | https://knepublishing.com/index.php/espoch/article/view/9577 |
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