Time dependent studies of foam stability using image analysis, electrical resistivity and ultrasound
The production of highly aerated foods remains a challenge that requires skill to obtain desired appearance and texture. Since foams are fragile and inherently unstable, evaluation of structure changes with time requires a delicate approach. Non-invasive but informative evaluation of changes in aera...
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2011
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| Online Access: | http://hdl.handle.net/1993/4997 |