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Processing of food ...
Processing of food powders
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- Ahrné, Lilia (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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Chamayou, A. (author)
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Dewettinck, K. (author)
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Depypere, F. (author)
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Dumoulin, E. (author)
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Fitzpatrick, J. (author)
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(creator_code:org_t)
- New York, NY : Springer New York, 2008
- 2008
- English.
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In: Food Materials Science: Principles and Practice. - New York, NY : Springer New York. ; , s. 341-368
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http://www.scopus.co...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Subject headings
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- 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.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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