Physicochemical characterization of the peach palm (Bactris gasipaes Kunth, Arecaceae) fruit skin residue flour obtained by convective drying

The production of flour from residues of peach -palm fruit skin has been a forgotten topic from the view point of its physicochemical properties, because studies reported in the literature have focused on mesocarp flour characterization. The objective of this study was to evaluate the physicochemica...

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Detalles Bibliográficos
Autores Principales: Martínez-Girón, Jader, Rodríguez-Rodríguez, Ximena, Pinzón-Zárate, Lina X., Ordóñez-Santos, Luis Eduardo
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Corporación Colombiana de Investigación Agropecuaria (Agrosavia) 2018
Acceso en línea:http://hdl.handle.net/20.500.12324/34043