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Encapsulated and Powdered Foods 1.º edición
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Encapsulated and Powdered Foods
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
528 pages
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 19 de junio de 2019 |
| ISBN13 | 9780367392765 |
| Editores | Taylor & Francis Ltd |
| Páginas | 528 |
| Dimensiones | 150 × 220 × 10 mm · 453 g |
| Lengua | Inglés |
| Editor | Onwulata, Charles |
