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Thread: Encapsulated and Powdered Foods

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    Default Encapsulated and Powdered Foods

    Encapsulated and Powdered Foods
    by Charles Onwulata



    Pages: 528
    Publisher: CRC Pub.
    Edition: 1st., 2005
    Language: English
    ISBN: 978-0824753275

    Description

    Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.


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    Last edited by Motoko; 9th November 2012 at 03:51 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
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    Default Re: Encapsulated and Powdered Foods

    Encapsulated and Powdered Foods
    1st. Edition, 2005


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