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Evaluation of the Curing of Adhesive Systems by Rheological and Thermal Testing
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Rheological and thermal study of structured oils: avocado (Persea americana) and sacha inchi (Plukenetia volubilis

Merly Álvarez Herazo1, Héctor J Ciro-Velásquez2, Carlos J Márquez2

  • 11Food Science and Technology, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín, 050034 Colombia.

Journal of Food Science and Technology
|February 8, 2019
PubMed

Keywords:
EmulsionOilPhase transitionsRheology

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