Mixing is one of the most common unit operations in the chemical engineering practice. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Ĭompeting interests: The authors have declared that no competing interests exist.

The authors deeply appreciate the donation of the blue maize used in the experiments by EDOMEX México. All relevant data are within the paper and its supporting information files.įunding: The authors gratefully acknowledge the financial support of Tecnológico de Monterrey (through the seed fund CAT-122), and CONACYT (through the doctoral scholarship provided to GTdeS). This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.ĭata Availability: The authors confirm that all data underlying the findings are fully available without restriction. Received: MaAccepted: OctoPublished: November 17, 2014Ĭopyright: © 2014 Trujillo-de Santiago et al. PLoS ONE 9(11):Įditor: Alberto Aliseda, University of Washington, United States of America Citation: Trujillo-de Santiago G, Rojas-de Gante C, García-Lara S, Ballescá-Estrada A, Alvarez MM (2014) Studying Mixing in Non-Newtonian Blue Maize Flour Suspensions Using Color Analysis.

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