Open AccessRHEOLOGICAL CHARACTERIZATION OF GUMS-GEL OBTAINED FROM THE PROTEIC ISOLATE OF SESAME (Sesamum indicum)
Author(s) -
C. Moreno-Santander,
Luis A. GarcíaZapateiro,
Rodrigo Ortega-Toro
Publication year - 2019
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim581
Subject(s) - sesamum , chemistry , rheology , chromatography , food science , isoelectric point , xanthan gum , carrageenan , centrifugation , biochemistry , materials science , biology , horticulture , composite material , enzyme