Obtention of enzymatically hydrolyzed flour from epiphytes cactus phyllocladia
(Epiphyllum hookeri (Link and Otto) Kimn.)

Padron-Pereira; Carlos Alberto; Moreno-Alvarez; Mario Jose; Montes-Hernandez; Adriana Isabel; Oropeza-Gonzalez; Rafael Antonio

doi:10.5897/AJFS.9000211

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Obtention of enzymatically hydrolyzed flour from epiphytes cactus phyllocladia (Epiphyllum hookeri (Link and Otto) Kimn.)

Padrón-Pereira, Carlos Alberto 1*, Moreno-Álvarez, Mario José 1, Montes-Hernández, Adriana Isabel2, Oropeza-González and Rafael Antonio2

1Laboratorio de Biomoléculas, Universidad Simón Rodríguez, carretera Bejuma-Urama, Municipio Bejuma, Canoabo, Estado Carabobo, República Bolivariana de Venezuela. 2Universidad de La Laguna, Pabellón de Gobierno, calle Molinos de Agua, s/n, La Laguna, Santa Cruz de Tenerife, España, Brazil.
Email: [email protected]

Article Number - 53412E920489
Vol.3(9), pp. 262-269 , September 2009
https://doi.org/10.5897/AJFS.9000211

Accepted: 03 August 2009
Published: 30 September 2009

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Obtention of enzymatically hydrolyzed flour from epiphytes cactus phyllocladia (Epiphyllum hookeri (Link and Otto) Kimn.)

Padrón-Pereira, Carlos Alberto 1*, Moreno-Álvarez, Mario José 1, Montes-Hernández, Adriana Isabel2, Oropeza-González and Rafael Antonio2

African Journal of
Food Science