Processing of food powders

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

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

3 Citationer (Scopus)

Abstract

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
Udgivet eksterntJa

Citationsformater