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Miríada X: Sistemas Coloidales en Alimentos. Del Laboratorio a la Cocina

 with  Juan Carlos López-Robles and Belén Orgaz Martín
La mayoría de los alimentos son sistemas dispersos o coloidales, es decir, sistemas donde partículas discretas se encuentran dispersas en una fase continua. En este curso se abordarán algunos de los principales sistemas coloidales en alimentos como son espumas, geles y emulsiones. A través de ejemplos concretos y sencillos se tratarán conceptos físico-químicos complejos que se integrarán en el proceso de fabricación de varios alimentos.
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Cost Free Online Course
Pace Finished
Subject Biology
Provider Miríada X
Language Spanish
Hours 4 hours a week
Calendar 7 weeks long

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