Open AccessRHEOLOGICAL PARAMETERS OF XANTHAN GUM/PECTIN SOLUTIONS AS AFUNCTION OF TEMPERATURE AND COMPOSITION
Author(s) -
M.C. Soto Caballero,
A. Valdez-Fragoso,
A.N. Salinas-López,
J. Welti Chanes,
Vito Verardo,
H. Mújica-Paz
Publication year - 2016
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim1068
Subject(s) - pectin , rheology , xanthan gum , chemistry , composition (language) , food science , polysaccharide , materials science , organic chemistry , composite material , linguistics , philosophy