Physical characterization of freeze-dried foam prepared from Aloe vera gel and guar gum

Background: Foams are colloidal dispersions of a gas suspended in a dispersing phase, which consisting of a semi-freeze-dried or viscous liquid phase. The physical properties of food foams are the result of the bubble characteristics and their spatial arrangement. Objectives: The aim of this work w...

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Autores principales: Verónica SANTACRUZ-VÁZQUEZ, Claudia SANTACRUZ-VÁZQUEZ, José Oscar LAGUNA-CORTÉS
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2015
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Acceso en línea:https://doaj.org/article/e98927ffb10d4283a3e6323a3925c33d
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