Results effect of enzymatic maceration and homogenization of pumpkin suspension 1.1.xlsx

Name: Results effect of enzymatic maceration and homogenization of pumpkin suspension 1.1.xlsx
Creator: Caballero, Birina; Ciro Velázquez, Hector; Cortés Rodríguez, Misael; Marquez, Carlos Julio
Published: 2023-06-28T00:00:00+08:00

Figshare2023-06-28 更新2026-04-08 收录

南瓜加工工艺

胶体系统性质分析

数据链接：

https://figshare.com/articles/dataset/Results_effect_of_enzymatic_maceration_and_homogenization_of_pumpkin_suspension_1_1_xlsx/23549859/4 数据链接链接失效反馈

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资源简介：

Shows the mean values and the standard deviation of the dependent variables of the colloidal system using pumpkin pulp, seed and peel

提供机构：

Caballero, Birina; Ciro Velázquez, Hector; Cortés Rodríguez, Misael; Marquez, Carlos Julio

创建时间：

2023-06-28

Results effect of enzymatic maceration and homogenization of pumpkin suspension 1.1.xlsx

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