Ultrasonic studies of foods containing air
Aerated foods are an important sector of the processed food market, but they are poorly characterised by the available techniques. Ultrasound has a complex interaction with bubbly liquids, which has the potential to be used as a means of non- destructively characterising bubbly food liquids. The ult...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
University of Leeds
1992
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.425997 |