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

Author:

Serpa Guerra A.M.,Gómez Hoyos C.,Velásquez-Cock J.A.,Gañán Rojo P.,Eceiza A.,Urbina L.,Zuluaga R.ORCID

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference58 articles.

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5. Ciencia Bromatológica: principios generales de los alimentos;Bello Gutiérrez,2000

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