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  • 4.4: Agave
    https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/04%3A_Sugar/4.04%3A_Agave
    Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of the heart of the agave plant, a desert succulent, which is also...Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of the heart of the agave plant, a desert succulent, which is also used to produce tequila. The syrup/sugar production process of agave is similar to that of sugar.
  • 8.1.4.4: Agave
    https://chem.libretexts.org/Courses/University_of_North_Carolina_Charlotte/CHEM_2141%3A__Survey_of_Physical_Chemistry/08%3A_Optional-_Special_topics/8.01%3A_Chemistry_of_Cooking_(Rodriguez-Velazquez)/8.1.04%3A_Sugar/8.1.4.04%3A_Agave
    Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of the heart of the agave plant, a desert succulent, which is also...Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of the heart of the agave plant, a desert succulent, which is also used to produce tequila. The syrup/sugar production process of agave is similar to that of sugar.

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