Casava starch and bee wax coating effect on the chontaduro fruit

Autor: Tosne, Zulma Lizeth, Mosquera Sanchez, Silvio Andres, Villada Castillo, Hector Samuel

Publikováno v: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 12 No. 2 (2014): July to December; 30-39
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 12 Núm. 2 (2014): Julio a Diciembre; 30-39

The chontaduro has a high nutritive value and it is one of the more complete fruits as a food, it is highly perishable, making it susceptible to damage and affecting its quality and acceptance. Because of that, the effect of coating based on enzimati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=revistacauca::743f7b4695cf999a2d6ca87abafe4d62
http://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/350