Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

Article

Abstract: The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellul

Palabras claves:

average viscosimetric weight, creep and recovery, gelatinization, Intrinsic viscosity, Viscoelasticity

Autores:

Cristina M. Rosell, Montes L., Moreira R.

Fuentes:

scopus