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- Ahrné, Lilia, et al.
(author)
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Processing of food powders
- 2008
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In: Food Materials Science: Principles and Practice. - New York, NY : Springer New York. ; , s. 341-368
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Journal article (peer-reviewed)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. © 2008 Springer Science+Business Media, LLC.
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