Description
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Book Details
Format
Paperback
Pages
388 pages
Language
English
Published
Dec 6, 2010
Publisher
Springer
Editions
3 editions
ISBN-10
1441934073
ISBN-13
9781441934079