COMPARATIVE STUDY OF ACTIVE EDIBLE COATINGS BASED ON YAM STARCH AND CASSAVA STARCH

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Bibliographic Details
Main Author:	Jhon Martelo Guzmán
Format:	Artículo científico
Language:	en
Published:	Escuela de Ingeniería de Antioquia 2020
Subjects:	Ingeniería Inhibition halos Fruit conservation Antioxidant Capacity Physicochemical properties
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
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