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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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2015
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| Accès en ligne: | https://doaj.org/article/e98927ffb10d4283a3e6323a3925c33d |
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