528 Pages
by
CRC Press
526 Pages
by
CRC Press
528 Pages
by
CRC Press
Also available as eBook on:
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying... Read more
Food Powder Property. Food Powder Processing. Powder Handling and Analysis. Food Powder Ingredients. Encapsulated Food Powders.
Biography
Charles Onwulata
