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Spray Drying Techniques for Food Ingredient Encapsulation - Institute of Food Technologists Series C. Anandharamakrishnan
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Spray Drying Techniques for Food Ingredient Encapsulation - Institute of Food Technologists Series
C. Anandharamakrishnan
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products.
312 pages
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2015. gada 9. oktobris |
| ISBN13 | 9781118864197 |
| Izdevēji | John Wiley and Sons Ltd |
| Lapas | 312 |
| Izmēri | 252 × 175 × 15 mm · 754 g |
