Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder
ABSTRACT: The guacamole is a product based on avocado very desirable in world gastronomy. The aim of this study was to select a formulation of guacamole prepared with avocado powder and fresh avocado (GAP+FA) from sensory methodologies. Initially, a discriminative ranking analysis was performed, whi...
- Autores:
-
Torres Oquendo, Juan Diego
Cortes Rodríguez, Misael
Orrego Vargas, Francy Stephanie
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38894
- Acceso en línea:
- https://hdl.handle.net/10495/38894
- Palabra clave:
- Salix
Condimentos
Condiments
Evaluación sensorial de alimentos
Food - Sensory evaluation
Aguacate
Avocado
https://id.nlm.nih.gov/mesh/D032108
https://id.nlm.nih.gov/mesh/D003212
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/