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Evaluación de las características físicas de espárragos verdes (Asparagus officinalis L ) durante su cocción mediante análisis de imágenes

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Academic year: 2020

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Figure

Tabla 25  Resultados  de  la  variación  del  Segundo  Momento  Angular  (transversal)  durante  el  proceso  de  cocción  de  espárragos  verdes
Tabla 36  Análisis  de  varianza  (ANOVA)  para  Entropía  en  el  corte
Tabla 1: Valor nutricional por cada 100 gramos de espárrago.
Tabla 4: Ingesta diaria adecuada de los principales componentes del espárrago.
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