Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series - Ortega-rivas, Enrique (Autonomous University of Chihuahua) - Books - Springer-Verlag New York Inc. - 9781441934079 - December 6, 2010
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Ortega-rivas, Enrique (Autonomous University of Chihuahua)
Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series 1st Ed. Softcover of Orig. Ed. 2005 edition

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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.

390 pages, 55 black & white tables, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released December 6, 2010
ISBN13 9781441934079
Publishers Springer-Verlag New York Inc.
Pages 390
Dimensions 178 × 254 × 20 mm   ·   675 g
Language English  

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