Food powders properties and characterization
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Yayıncı
Springer, Cham
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Serves as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders Focuses on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties Presents comprehensive and and fully up to date coverage of the challenging and important field of food powders
Açıklama
Series Title : Food Engineering Series.
Anahtar Kelimeler
Food powders, Gıda tozları
