Processing of food powders

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

Lilia Ahrné, 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.

OriginalsprogEngelsk
TitelFood Materials Science : Principles and Practice
Antal sider28
ForlagSpringer New York LLC
Publikationsdato2008
Sider341-368
ISBN (Trykt)9780387719467
DOI
StatusUdgivet - 2008
Eksternt udgivetJa

ID: 202133676