Caracterización reológica de dispersiones agua-alginato sódico con aplicación en la industria alimentaria
The presence of non newtonian media in food industries is very common. For this reason, it is necessary characterizethe fluid properties for process to be more effective. In this paper, we had studied the rheological behaviour of waterpolymerdispersions using sodium alginate as the polymer. The algi...
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| Publié dans: | Ciencia y Tecnología Alimentaria |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=72430507 |
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