Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants

  1. Deotale, Shweta M.
  2. Dutta, Sayantani
  3. Moses, J. A.
  4. Anandharamakrishnan, C.
Revista:
APPLIED FOOD RESEARCH

ISSN: 2772-5022

Any de publicació: 2021

Volum: 1

Número: 2

Tipus: Article

DOI: 10.1016/J.AFRES.2021.100012 GOOGLE SCHOLAR
Fuente de los datos: WoS