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  • Efecte dels additius i la temperatura en la reologia del puré de patata 

    Riba Tamburini, Claudia (Universitat Politècnica de Catalunya, 2018-02-06)
    Bachelor thesis
    Open Access
    Considering that potato puree is rich in starch, some of the rheological properties of this product have been studied in order to advance in new technologies such as 3D printing. The material used was the commercial purée ...