Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages
Panagiota Zakidou, Adamantini Paraskevopoulou
Topics & Concepts
BlanchingChemistryFood scienceRoastingAromaCarrageenanAqueous solutionFoaming agentOrganic chemistryPhysical chemistryPorositySesame and Sesamin ResearchProteins in Food Systems