Food Powders Physical Properties, Processing, and Functionality

Food Powders Physical Properties, Processing, and Functionality / by Enrique Ortega-Rivas, Pablo Juliano, Hong Yan.

Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixi...

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Bibliographic Details
Main Authors: Ortega-Rivas, Enrique (Author), Juliano, Pablo (Author), Yan, Hong (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2005.
Edition:1st ed. 2005.
Series:Food Engineering Series,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Agriculture.
Electronic resources (E-books)
Online Access:Click to view e-book
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Call Number: E-Book
Status: Available

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