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International Journal of Food Properties Volume 15, 2012 - Issue 4
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Original Articles

Effects of Gum Arabic Concentration and Soy Proteins on the Flow and Viscoelasticity of their Dispersion

J.A. Salazar-Montoya Department of Biotechnology and Bioengineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Col. San Pedro Zacatenco, México
,
H.A. Jiménez-Avalos Department of Biotechnology and Bioengineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Col. San Pedro Zacatenco, México
&
E.G. Ramos-Ramírez Department of Biotechnology and Bioengineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Col. San Pedro Zacatenco, MéxicoCorrespondence[email protected]
Pages 891-902 | Received 05 Feb 2010, Accepted 27 Jun 2010, Published online: 18 Jun 2012

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