Studying Mixing in Non-Newtonian Blue Maize Flour Suspensions Using Color Analysis

Open Access

Peer-reviewed

Research Article

Grissel Trujillo-de Santiago,

Affiliations Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Nuevo León, México, Centro de Investigación y Desarrollo de Proteínas (CIDPRO), Tecnológico de Monterrey, Monterrey, Nuevo León, México
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Cecilia Rojas-de Gante,

Affiliation Departamento de Ingeniería en Biotecnología, Tecnológico de Monterrey, Tlalpan, Distrito Federal, México
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Silverio García-Lara,

Affiliation Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Nuevo León, México
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Adriana Ballescá-Estrada,

Affiliation Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Nuevo León, México
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Mario Moisés Alvarez

* E-mail: mario.alvarez@itesm.mx

Affiliation Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Nuevo León, México
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Maize
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Viscosity
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Flour
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Fluids
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Rheology
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Image analysis
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Suspensions
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Biotechnology
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