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Surface tension of baked food batter measured by the maximum bubble pressure method.
SASAKI, Keiko, SHIMIYA, Yoko, HATAE, Keiko, SHIMADA, AtsukoVolume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.1273
File:
PDF, 445 KB
english, 1991