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Spray Drying Techniques For Food Ingredient Encapsulation

by Padma Ishwarya S. e C. Anandharamakrishnan
language: english
Publisher: JOHN WILEY AND SONS LTD, October of 2015 ‧
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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.

Spray Drying Techniques For Food Ingredient Encapsulation

by Padma Ishwarya S. e C. Anandharamakrishnan

Property Description
ISBN: 9781118864197
Publisher: JOHN WILEY AND SONS LTD
Release Date: October of 2015
Language: English
Dimensions: 150 x 250 x 15 mm
Cover: Hardcover
Pages: 312
Format: Book
Collection: Institute Of Food Technologists Series
Categories: Books in English > Engineering > General Engineering
EAN: 9781118864197