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Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1032-1035

Carbonation of viscous fluids: Carbon dioxide holding capacity and rate to saturation of simulated yogurt

(2) Taylor, D P a Ogden, L V b

a UTAH STATE UNIVERSITY (United States)

b BRIGHAM YOUNG UNIVERSITY (United States)

Author keywords

Carbonation; Intensity; Pressure; Saturation; Time

Indexed keywords

EID: 0036263112 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb09449.x Document Type: Article

Times cited : (10)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.