Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee;Anderson;Journal of Food Engineering,2003
2. Cammenga, H. K., & Zielasko, B. (1997). Kinetics and development of boiler scale formation in commercial coffee brewing machines, ASIC. In Proceedings 17th colloquium (pp. 284–289). Nairobi, Kenia.
3. Investigations on the high molecular weight foaming fractions of espresso coffee;D’Agostina;Journal of Agricultural and Food Chemistry,2004
4. Alkaline scale formation in boiling sea water brines;Dooly;Desalination,1972
5. Interfacial properties of coffee-based beverages;Ferrari;Food Hydrocolloids,2007
Cited by
58 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献