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Formation and stability of milk foams

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Silva, C., Livings, S., Sher, A., Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543, Espiga, A. and Gumy, J.-C. (2008) Formation and stability of milk foams. In: Campbell, G.M., Scanlon, M.G. and Pyle, D.L. (eds.) Bubbles in food 2: novelty, health, and luxury. AACC International, St. Paul, Minnesota, pp. 153-161. ISBN 9781891127595

Additional Information Based on proceedings of conference Bubbles in Food 2 Low Wood Hotel, England Sept 2006
Item Type Book or Report Section
URI https://reading-clone.eprints-hosting.org/id/eprint/12989
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Additional Information Based on proceedings of conference Bubbles in Food 2 Low Wood Hotel, England Sept 2006
Publisher AACC International
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