Effect of cooking methods on canned Chontaduro (Bactris gasipaes Kunth)
[Background]: The aim of the work was to determine the effects of the stage of peeling and different thermal processes on the physicochemical and sensory properties of canned peach palm or Chontaduro (Bactris gasipaes).
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| Main Authors: | , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Bentham Science Publishers
2021
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| Online Access: | http://hdl.handle.net/10261/249815 |
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