Processing of food powders

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Processing of food powders. / Ahrné, Lilia; Chamayou, Alain; Dewettinck, Koen; Depypere, Frederic; Dumoulin, Elisabeth; Fitzpatrick, John; Meesters, Gabrie.

Food Materials Science: Principles and Practice. Springer New York LLC, 2008. s. 341-368.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Ahrné, L, Chamayou, A, Dewettinck, K, Depypere, F, Dumoulin, E, Fitzpatrick, J & Meesters, G 2008, Processing of food powders. i Food Materials Science: Principles and Practice. Springer New York LLC, s. 341-368. https://doi.org/10.1007/978-0-387-71947-4_16

APA

Ahrné, L., Chamayou, A., Dewettinck, K., Depypere, F., Dumoulin, E., Fitzpatrick, J., & Meesters, G. (2008). Processing of food powders. I Food Materials Science: Principles and Practice (s. 341-368). Springer New York LLC. https://doi.org/10.1007/978-0-387-71947-4_16

Vancouver

Ahrné L, Chamayou A, Dewettinck K, Depypere F, Dumoulin E, Fitzpatrick J o.a. Processing of food powders. I Food Materials Science: Principles and Practice. Springer New York LLC. 2008. s. 341-368 https://doi.org/10.1007/978-0-387-71947-4_16

Author

Ahrné, Lilia ; Chamayou, Alain ; Dewettinck, Koen ; Depypere, Frederic ; Dumoulin, Elisabeth ; Fitzpatrick, John ; Meesters, Gabrie. / Processing of food powders. Food Materials Science: Principles and Practice. Springer New York LLC, 2008. s. 341-368

Bibtex

@inbook{b914c6225063421a96f06c9fb4cf312d,
title = "Processing of food powders",
abstract = "The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.",
author = "Lilia Ahrn{\'e} and Alain Chamayou and Koen Dewettinck and Frederic Depypere and Elisabeth Dumoulin and John Fitzpatrick and Gabrie Meesters",
year = "2008",
doi = "10.1007/978-0-387-71947-4_16",
language = "English",
isbn = "9780387719467",
pages = "341--368",
booktitle = "Food Materials Science",
publisher = "Springer New York LLC",

}

RIS

TY - CHAP

T1 - Processing of food powders

AU - Ahrné, Lilia

AU - Chamayou, Alain

AU - Dewettinck, Koen

AU - Depypere, Frederic

AU - Dumoulin, Elisabeth

AU - Fitzpatrick, John

AU - Meesters, Gabrie

PY - 2008

Y1 - 2008

N2 - The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.

AB - The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.

U2 - 10.1007/978-0-387-71947-4_16

DO - 10.1007/978-0-387-71947-4_16

M3 - Book chapter

AN - SCOPUS:84864364683

SN - 9780387719467

SP - 341

EP - 368

BT - Food Materials Science

PB - Springer New York LLC

ER -

ID: 202133676