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

Publication date: Available online 27 January 2021Source: Food StructureAuthor(s): A.M. Serpa Guerra, C. Gómez Hoyos, J.A. Velásquez-Cock, P. Gañán Rojo, A. Eceiza, L. Urbina, R. Zuluaga
Source: Food Structure - Category: Food Science Source Type: research