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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2015
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/e98927ffb10d4283a3e6323a3925c33d |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|