Page 45 - Tecno Pan Julio 2024

https://doi.org/10.1080/10942912.2019.1650765.

Morris-Quevedo, H., Yebra-Díaz, M.I., Arce-Ferrera, J.L., Perera-

Segura, E. y García-Oduardo, N., Propiedades nutricionales y

antioxidantes de nuevas galletas enriquecidas con harina de
setas Pleurotus ostreatus. Rev. Cubana de Química. [en línea],

33(3), pp. 2224-5421, 2021. [septiembre de 2022]. Disponible en:

http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S2224-

54212021000300437.

AOAC. Official Method of Analysis. Water Activity of Canned

Vegetables (978.18). (1997c).

AOAC. Official Method of Analysis. pH of Flour Potentiometric

Method (943.02). (1997a).

Padhi, S., Murakonda, S. and Dwivedi, M., Investigation of drying

characteristics and nutritional retention of unripe green banana
flour by refractance window drying technology using statistical

approach. Journal of Food Measurement and Characterization,

16(3), pp. 2375-2385, 2022. DOI: https://doi.org/10.1007/s11694-

022-01349-7.

Cortés, M., Ruiz, M. y Henriquez, L., Influencia del empaque y

envasado sobre las propiedades fisicoquímicas del hongo

comestible Pleurotus ostreatus. Revista MVZ Córdoba, 16(2), pp.

2593-2604, 2011. DOI: https://doi.org/10.21897/rmvz.1033.

AOAC. Official Method of Analysis. Kjeldahl method (2.062). 14th

ed. Washington D.C., USA. 1984.

ISO 5984:2002, Animal feeding stuffs - Determination of crude

ash.

AOAC. Official Method of Analysis. Method 920.39. 1990.

AOAC. Official Method of Analysis. Method 965.22. 1985.

45