Accessibility navigation

Formation and stability of milk foams

Silva, C., Livings, S., Sher, A. , Niranjan, K., 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

Full text not archived in this repository.

Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12989
Additional Information:Based on proceedings of conference Bubbles in Food 2 Low Wood Hotel, England Sept 2006
Publisher:AACC International

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation