Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending

Journal of Food Engineering

Volumn 56, Issue 4, 2003, Pages 387-392

  Gómez Díaz, Diego ^a   Navaza, José M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Alginate; Apparent viscosity; Carboxymethyl cellulose; Consistency index; Polymer; Rheology

Indexed keywords

RHEOLOGY; SALTS; SOLUTIONS; THERMAL EFFECTS; VISCOSITY;

CONSISTENCY INDEX;

FOOD ADDITIVES;

EID: 0037332805     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00211-X     Document Type: Article

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