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Aprovechamiento de subproductos de leguminosas para la obtención de ingredientes funcionales Comparación de metodologías para la caracterización de la fibra alimentaria /

by Mateos-Aparicio Cediel, Inmaculada.
Published 2008

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2

Rheological characterization of sugar solutions for the evaporation-crystallization process

by Gómez, A Martinez, Bazán, I Sánchez, Osorio-Mirón, A, Zamora, L López, Sánchez Bazán, LA, Aguilar, E Hernández Aguilar
Published 2011

“... are: the concentration (°Bx), the temperature and revolutions per minute (shear rate), each one with three levels...”
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