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Sensory evaluation of ate made with orange peel pectin.

Authors :
Medellín-Cruz, Luz del Carmen
Cruz-Monterrosa, Rosy G.
Rayas-Amor, A. Armando
Mena-Martínez, María E.
León-Espinosa, Erika B.
Hernández-Jabalera, Anahid
Miranda de la Lama, Genaro
Jiménez-Guzmán, Judith
García-Garibay, Mariano
Díaz-Ramírez, Mayra
Source :
Agro Productividad; Nov2019, Vol. 12 Issue 11, p61-65, 5p
Publication Year :
2019

Abstract

<i>Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Spanish
ISSN :
24487546
Volume :
12
Issue :
11
Database :
Complementary Index
Journal :
Agro Productividad
Publication Type :
Academic Journal
Accession number :
140821683
Full Text :
https://doi.org/10.32854/agrop.vi0.1502