Food powders properties and characterization
| dc.contributor.editor | Ermiş, Ertan | |
| dc.date.accessioned | 2021-10-15T08:26:39Z | |
| dc.date.available | 2021-10-15T08:26:39Z | |
| dc.date.issued | 2020 | en_US |
| dc.department | Mühendislik ve Doğa Bilimleri Fakültesi | en_US |
| dc.description | Series Title : Food Engineering Series. | en_US |
| dc.description.abstract | 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 | en_US |
| dc.identifier.doi | 10.1007/978-3-030-48908-3 | |
| dc.identifier.endpage | 202 | en_US |
| dc.identifier.isbn | 9783030489106 | |
| dc.identifier.isbn | 9783030489083 | |
| dc.identifier.isbn | 9783030489076 | |
| dc.identifier.issn | 1571-0297 | |
| dc.identifier.orcid | Ertan Ermiş |0000-0002-1461-7357 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/978-3-030-48908-3 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12436/2738 | |
| dc.institutionauthor | Ermiş, Ertan | |
| dc.language.iso | en | |
| dc.publisher | Springer, Cham | en_US |
| dc.relation.publicationcategory | Kitap - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Food powders | en_US |
| dc.subject | Gıda tozları | en_US |
| dc.title | Food powders properties and characterization | en_US |
| dc.type | Editorial | |
| dspace.entity.type | Publication |
