📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam

First Author: Maldonado-Valderrama, J

Attributed to: Structured Emulsions and Interfaces funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.7312/vega15344-017

Publication URI: http://dx.doi.org/10.7312/vega15344-017

Type: Book Chapter

Book Title: The Kitchen as Laboratory - Reflections on the Science of Food and Cooking (2012)