Электронная книга: C. Anandharamakrishnan «Handbook of Drying for Dairy Products»
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Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry Издательство: "John Wiley&Sons Limited"
ISBN: 9781118930519 электронная книга Купить за 15440.38 руб и скачать на Litres |
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| Spray Drying Techniques for Food Ingredient Encapsulation | Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders… — John Wiley&Sons Limited, электронная книга Подробнее... | электронная книга |
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