Advancing the physical chemical understanding of coffee foam
Coffee foam is one of the important sensory characteristics of brewed coffee and defines the quality of a cup of coffee. However, there are no published mechanisms that describe the stability of the coffee foam system. The present PhD thesis aimed to advance the physical-chemical understanding of co...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2024
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| Online Access: | https://eprints.nottingham.ac.uk/78386/ |