Subjects: | ESN FAO WHO UNICEF PAG,
LEAVES,
PLANT PROTEIN,
EQUIPMENT,
PULPING,
VEGETABLE JUICES,
FIBRES,
DRYING,
FOODS,
PRESERVATION,
RAW MATERIALS,
PROTEINS,
CHEMICAL COMPOSITION,
CHEMICOPHYSICAL PROPERTIES,
NUTRITIVE VALUE,
ECONOMIC SITUATION,
FOOD PRODUCTION,
COSTS,
FOOD TECHNOLOGY,
FEUILLE,
PROTEINE VEGETALE,
HOJAS,
PROTEINAS VEGETALES,
MATERIEL,
REDUCTION EN PATE,
JUS DE LEGUME,
FIBRE,
SECHAGE,
PRODUIT ALIMENTAIRE,
MATIERE PREMIERE,
PROTEINE,
COMPOSITION CHIMIQUE,
PROPRIETE PHYSICOCHIMIQUE,
VALEUR NUTRITIVE,
SITUATION ECONOMIQUE,
PRODUCTION ALIMENTAIRE,
COUT,
TECHNOLOGIE ALIMENTAIRE,
EQUIPO,
ELABORACION DE PULPA,
JUGO DE HORTALIZAS,
FIBRAS,
SECADO,
ALIMENTOS,
PRESERVACION,
MATERIAS PRIMAS,
PROTEINAS,
COMPOSICION QUIMICA,
PROPIEDADES FISICOQUIMICAS,
VALOR NUTRITIVO,
SITUACION ECONOMICA,
PRODUCCION ALIMENTARIA,
COSTOS,
TECNOLOGIA DE LOS ALIMENTOS, |