Effect of ultrafiltration on the rheological properties of edible gelatin of bovine origin;Efecto de la Ultrafiltración sobre las Propiedades Reológicas de Gelatina Comestible de Origen Bovino

Informacion Tecnologica

Volumn 21, Issue 6, 2010, Pages 91-102

  Serna Cock, Liliana ^a   Velásquez, Mario ^b   Ayala, Alfredo A ^c  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c UNIVERSIDAD DEL VALLE   (Colombia)

Author keywords

Edible gelatin; Gel strength; Rheology; Ultrafiltration; Viscosity

Indexed keywords

EDIBLE GELATIN; GEL STRENGTH; GEL STRENGTHS; POWDER PRODUCTS; RHEOLOGICAL PROPERTY;

CONCENTRATION (PROCESS); ELASTICITY; EVAPORATION; GELS; RHEOLOGY; ULTRAFILTRATION;

VISCOSITY;

EID: 78650380351     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: 10.1612/inf.tecnol.4418it.10     Document Type: Article

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