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EFECTO DE PRE-TRATAMIENTO DE LA HARINA DE CHILE DE ÁRBOL (CAPSICUM ANNUUM) CON LAS ENZIMAS PECTINASA, CELULASA, HEMICELULASA EN PROCESO DE EXTRACCION
(2008)
Oleoresins that are obtained from chili peppers are classified according to their components; those obtained from pimiento are of great interest due to their high-content of carotenoids. In this work, oleoresins were ...