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Formation and stability of milk foams

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

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Item Type:Book or Report Section
Divisions: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
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