Quality improvement of jaggery, a traditional sweetener,...

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Food Bioscience 2019 / 8

Quality improvement of jaggery, a traditional sweetener, using bagasse activated carbon

Solís-Fuentes, Julio Alberto, Hernández-Ceja, Yessica, Hernández-Medel, María del Rosario, García-Gómez, Rolando S., Bernal-González, Marisela, Mendoza-Pérez, Samuel, Durán-Domínguez-de-Bazúa, María d
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Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2019.100444
Date:
August, 2019
File:
PDF, 8.03 MB
2019
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