Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids
Alicia Marisol López-Ramírez, Arturo Duarte‐Sierra
Topics & Concepts
BrowningFood scienceLocust bean gumAscorbic acidChemistryIngredientFleshSodium metabisulfiteMathematicsMaterials scienceXanthan gumComposite materialRheologyPolysaccharides Composition and ApplicationsBotanical Research and ApplicationsPolysaccharides and Plant Cell Walls