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Sensory evaluation of ate made with orange peel pectin.
- 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.)
- Subjects :
- PECTINS
ORANGE peel
SENSORY evaluation
COLOR vision
SENSORY perception
GOURMET foods
Subjects
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