Spray Drying Techniques for Food Ingredient Encapsulation (Bog, Hardback, Engelsk) af C Anandharamakris
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Spray Drying Techniques for Food Ingredient Encapsulation

(Bog, Hardback, Engelsk)
Forfattere: C. Anandharamakrishnan, Padma Ishwarya S.
Spray Drying Techniques for Food Ingredient Encapsulation
Forlag: John Wiley and Sons Ltd

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Beskrivelse

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products.

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Forlag John Wiley and Sons Ltd
Forfattere C. Anandharamakrishnan, Padma Ishwarya S.
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 09-10-2015
Første udgivelsesår 2015
Serie Institute of Food Technologists Series
Originalsprog United Kingdom
Sideantal 312
Indbinding Hardback
Forlag John Wiley and Sons Ltd
Sideoplysninger 312 pages
Mål 175 x 252 x 15
ISBN-13 / EAN-13 9781118864197