Avocado Jelly (GUMS)
Published: 28 February 2020| Version 1 | DOI: 10.17632/mbkvv7m3pj.1
Contributor:
Arturo Duarte SierraDescription
These are three experimental datasets (DOE) that shows how to make a avocado gel resistant to enzymatic browning
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Institutions
Instituto Tecnologico de Sonora
Categories
Fabricated Food