Influence of process parameters on microstructure of food foam whipped in a rotor–stator device within a wide static pressure range
- 1 August 2005
- journal article
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 263 (1-3), 353-362
- https://doi.org/10.1016/j.colsurfa.2004.12.057
Abstract
No abstract availableKeywords
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