Avocado Jelly (GUMS)

Published: 28 February 2020| Version 1 | DOI: 10.17632/mbkvv7m3pj.1
Contributor:
Arturo Duarte Sierra

Description

These are three experimental datasets (DOE) that shows how to make a avocado gel resistant to enzymatic browning

Files

Institutions

Instituto Tecnologico de Sonora

Categories

Fabricated Food

License