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We study the ripening of the peach and the evolution of the quantity and characteristics of its pectin. We use healthy peaches at an advanced stage of ripeness and cuttlefish cutlets, to obtain peach candy that preserves the characteristic flavour and fragrancy of the fruit used. We reuse and give v...
Guardado en:
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=8109689 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
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| Sumario: | We study the ripening of the peach and the evolution of the quantity and characteristics of its pectin. We use healthy peaches at an advanced stage of ripeness and cuttlefish cutlets, to obtain peach candy that preserves the characteristic flavour and fragrancy of the fruit used. We reuse and give value to the surplus production and a residue from two companies located in Cieza (Murcia). We can only find a few homemade recipes to elaborate this dessert, all of them using a high amount of extra gelling agents. We will not find peach candy in shops or supermarkets. |
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