Processing of food powders

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  • Ahrné, Lilia
  • Alain Chamayou
  • Koen Dewettinck
  • Frederic Depypere
  • Elisabeth Dumoulin
  • John Fitzpatrick
  • Gabrie Meesters

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.

TitelFood Materials Science : Principles and Practice
Antal sider28
ForlagSpringer New York LLC
ISBN (Trykt)9780387719467
StatusUdgivet - 2008
Eksternt udgivetJa

ID: 202133676