Advanced Search

Now showing items 1-3 of 3

    • Adhesion of food powders 

      Ermiş, Ertan (Springer, 2021)
      This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ...
    • Halal status of enzymes used in food industry 

      Ermiş, Ertan (Elsevier Science London, 2017)
      Background: Enzymes are extensively and increasingly used in research and food processing as important processing aids/biocatalysts. They can be produced by microorganisms through fermentation and can also be extracted ...
    • Preface 

      Ermiş, Ertan (Springer, 2021)