PHYSICAL CHARACTERIZATION OF FREEZE-DRIED FOAM PREPARED FROM Aloe vera GEL AND GUAR GUM
Background: Foams are colloidal dispersions of a gas suspended in a dispersing phase, which consisting of a semi-freeze-dried or viscous liquid phase. The physical properties of food foams are the result of the bubble characteristics and their spatial arrangement. Objectives: The aim of this work wa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
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| Series: | Vitae |
| Subjects: | |
| Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042015000200002&lng=en&tlng=en |