Efecto de la adicion de harina de quinchoncho (Cajanus cajan) sobre la calidad quimica, nutricional y sensorial del casabe = Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")

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cg.identifier.urlhttp://www.revfacagronluz.org.ve/PDF/enero_marzo2013/v30n1a2013131148.pdfen
cg.isijournalISI Journalen
cg.journalRevista de la facultad de agronomia de la Universidad de Zuliaen
cg.reviewStatusPeer Reviewen
cg.subject.ciatCASSAVAen
cg.subject.ciatNUTRITIONen
dc.contributor.authorCiarfella, ATen
dc.contributor.authorPérez, E.en
dc.contributor.authorTovar, J.en
dc.contributor.authorSánchez, T.en
dc.contributor.authorDufour, D.L.en
dc.date.accessioned2014-11-12T13:42:18Zen
dc.date.available2014-11-12T13:42:18Zen
dc.identifier.urihttps://hdl.handle.net/10568/51433
dc.titleEfecto de la adicion de harina de quinchoncho (Cajanus cajan) sobre la calidad quimica, nutricional y sensorial del casabe = Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")en
dcterms.accessRightsOpen Access
dcterms.bibliographicCitationCiarfella, AT; Perez, E; Tovar, J; Sanchez, T; Dufour, Dominique L. 2013. Efecto de la adicion de harina de quinchoncho (Cajanus cajan) sobre la calidad quimica, nutricional y sensorial del casabe = Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe"). Revista de la facultad de agronomÍa de la Universidad de Zulia. 30 :131-148.en
dcterms.extentp. 131-148en
dcterms.issued2013
dcterms.languageen
dcterms.languagees
dcterms.subjectcajanus cajanen
dcterms.subjectfloursen
dcterms.subjectmanihot esculentaen
dcterms.subjectstarchen
dcterms.subjectnutritive valueen
dcterms.subjectfood additivesen
dcterms.subjectharinasen
dcterms.subjectvalor nutritivoen
dcterms.subjectaditivos alimentariosen
dcterms.typeJournal Article

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