Listar por autor "Alcázar, Gonzalo"

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Rheological behavior of a commercial milk-based sauce

Rubio-Hernández, Francisco José; Rubio Merino, Julia; Gómez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; Alcázar, Gonzalo; Lange, Alexandra[et al.] (2019-10-21)

• The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the ...