Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt

Publication date: Available online 15 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Aurea Bernardino-Nicanor, Pedro Mancera-Castro, María Eugenia Ramírez-Ortíz, Gerardo Acosta-García, Leopoldo González Cruz
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research