Características Físico-Químicas, Organolépticas y Reológicas de Arepas Procesadas a partir de Maíces de Alta Calidad Proteica (QPM)
Masas from five maize varieties (White QPM, \'QPMB\'; Yellow QPM, \'QPMA\'; Hybrid A.M., \'HAM\'; Pab SA4, \'PS4\'; and Common Maize, MC) were obtained using a lab scale method. The best cooking yield and the smoothest masas were produced when all maizes were soaked for 17 h and cooked for 4 h. Fat...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2003
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821368 |
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