Estabilidad de papa amarilla (Solanum goniocalyx) cocida/prensada durante el almacenamiento en congelación
The objective of this study was to evaluate the effect of freezing storage on the color, pH, dry matter content and viscoelastic properties of the previously cooked / pressed native varieties of Yellow Tumbay and Peruanita. Three treatments were applied: (a) cooked without peeling, (b) peeled-cook...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2018-03-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1739 |