Avocado jelly: formulation and optimization of an avocado gel using hydrocolloids

Publication date: Available online 1 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alicia Marisol López-Ramírez, Arturo Duarte-Sierra

Source: International Journal of Gastronomy and Food Science - July 1, 2020 Category: Food Science Source Type: research