INTERFACIAL CHARACTERIZATION OF COFFEE MIX USING DYNAMIC SURFACE TENSIOMETER
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2011.00666.x/fullpdf
Reference9 articles.
1. Effect of sucrose on the properties of caffeine adsorption layers at the air/solution interface;AROULMOJI;J. Colloid Interface Sci.,2004
2. Frother characterization using dynamic surface tension measurements;COMLEY;Int. J. Miner. Process.,2002
3. Surface active taste modifiers: A comparison of the physical and psychophysical properties of gymnemic acid and sodium lauryl sulfate;DESIMONE;Chem. Senses,1980
4. Interfacial properties of coffee-based beverages;FERRARI;Food Hydrocolloids,2007
5. GOLIATH 2007 What's in a cup of coffee? (Composition of coffee) http://goliath.ecnext.com/coms2/gi_0199-6570938/What-s-in-a-cup.html
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