Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties

  1. Serpa Guerra, A.M.
  2. Gómez Hoyos, C.
  3. Velásquez-Cock, J.A.
  4. Gañán Rojo, P.
  5. Eceiza, A.
  6. Urbina, L.
  7. Zuluaga, R.
Journal:
Food Structure

ISSN: 2213-3291

Year of publication: 2021

Volume: 27

Type: Article

DOI: 10.1016/J.FOOSTR.2021.100180 GOOGLE SCHOLAR
Data source: Scopus