TY - THES ID - 146348687 TI - Instant foam physics : Formation and stability of aerosol whipped cream. PY - 1997 SN - 9054856939 PB - Wageningen : Landbouwuniversiteit Wageningen, DB - UniCat KW - Cream KW - Cream KW - Instant foods KW - Instant foods KW - Foams KW - Foams KW - Aerosols KW - Aerosols KW - Quality KW - Quality KW - Rheological properties KW - Rheological properties KW - Creme fouettee KW - Creme fouettee UR - https://www.unicat.be/uniCat?func=search&query=sysid:146348687 AB - ER -