Diseño y evaluación de un recubrimiento comestible funcionalizado con compuestos activos, y pectina obtenida de la cáscara de cacao, para fines tecnológicos en la industria alimentaria

Design and evaluation of an edible coating, functionalized with active compounds, and pectin obtained from the cocoa shell, for technological purposes in the food industry

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Author
Andrade, Gina
Gomez Sampedro, Leidy Johanna
Andrade, Gina
Gomez Sampedro, Leidy Johanna
Publisher
Sello editorial UNAD
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https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/7508/6493
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application/pdf
Type of digital resource
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
URL source
https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/7508
http://dx.doi.org/10.22490/25394088.7508
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