Lyophilized inchicapi: organoleptic, chemical and microbiological characteristic
The objective of this research study was to develop a traditional and innovative food product such as lyophilized dehydrated inchicapi (peanut soup with cultural and culinary in value the Amazon community of Peru) by lyophilization, which allows the product's useful life to be extended, maintai...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional de Trujillo
2020-10-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2856 |