The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis)
To evaluate the urea levels inclusion effect and the time on the fermentative and chemical indicators of the flour of fruits of the bread tree, fermented in solid state, was mixed homogeneously, with sulfate of magnesium (0,2%), mineral premix (0,5%) and diluted in distilled water. A totally randomi...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2015
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/10559
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395
https://repositorio.uptc.edu.co/handle/001/10559
- Palabra clave:
- bread tree
fermentation in solid state
flour from the bread tree.
Árbol del pan
fermentación en estado sólido
harina del árbol del pan
- Rights
- License
- Copyright (c) 2016 CIENCIA Y AGRICULTURA