Obtención de un sazonador de xoconostle (Opuntia joconostle) con inclusión de su cáscara
The use of the xoconostle shell is limited by the culture of consumption of this fruit, due to its fibrous texture. The objective of this work was the development of a seasoning accepted by the consumer based on the fruit of the xoconostle using its shell and using solar drying, to have an eco-frien...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/37 |