bhesh bhandari
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
EbookSofort lieferbarEffect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a compre...
Non-Equilibrium States and Glass Transitions in Foods
EbookSofort lieferbarNon-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Im...
Handbook of Food Powders
EbookSofort lieferbarMany food ingredients are supplied in powdered form, as reducing water content increases shelf li...
Food Materials Science and Engineering
EbookSofort lieferbarFood Materials Science and Engineering covers a comprehensive range of topics in relation to food...
Handbook of Drying of Vegetables and Vegetable Products
EbookSofort lieferbarThis handbook provides a comprehensive overview of the processes and technologies in drying of ve...
Handbook of Drying of Vegetables and Vegetable Products
EbookSofort lieferbarThis handbook provides a comprehensive overview of the processes and technologies in drying of ve...
Food Materials Science and Engineering
EbookSofort lieferbarFood Materials Science and Engineering covers a comprehensive range of topics in relation to food...
Dairy Fat Products and Functionality
EbookSofort lieferbarThis work highlights a new research area driven by a material science approach to dairy fats and ...
Fundamentals of 3D Food Printing and Applications
EbookSofort lieferbarFundamentals of 3D Food Printing and Applications provides an update on this emerging technology ...
Functionality of Cyclodextrins in Encapsulation for Food Applications
EbookSofort lieferbarCyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (a, ß or ¿-CD, ...
Engineering Plant-Based Food Systems
EbookSofort lieferbarEngineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the tech...
Handbook of Food Powders
EbookSofort lieferbarHandbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in...
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