| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375756 | Food Hydrocolloids | 2011 | 9 Pages |
Abstract
A total of 34 enteral nutrition products were analyzed (beverages, main courses and desserts) from 6 different commercial brands (containing hydrocolloids as thickeners, mainly modified starch). Based on 11 rheological parameters and the use of fuzzy clustering and the c-means method, five different classes were established.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
A. Casanovas, M.J. Hernández, E. MartÃ-BonmatÃ, M. Dolz,