INVESTIGADORES
HERRERA Maria Lidia
artículos
Título:
EFFECTS OF SALTS ON CRYSTALLIZATION KINETICS AND RHEOLOGICAL BEHAVIOR OF CONCENTRATED TREHALOSE SOLUTIONS
Autor/es:
M. CERDEIRA; M.C. PUPPO; S. MARTINI; M.L. HERRERA
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Chicago; Año: 2003 vol. 68
ISSN:
0022-1147
Resumen:
THE EFFECT OF ADDITION OF CaCl2.2H2O and MgCl.6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry.
