Spray Drying Techniques for Food Ingredient Encapsulation
Book Details
Format
Hardback or Cased Book
Book Series
Institute of Food Technologists Series
ISBN-10
1118864190
ISBN-13
9781118864197
Publisher
John Wiley and Sons Ltd
Imprint
Wiley-Blackwell
Country of Manufacture
MY
Country of Publication
GB
Publication Date
Oct 9th, 2015
Print length
312 Pages
Weight
754 grams
Dimensions
17.50 x 25.20 x 1.50 cms
Product Classification:
Food & beverage technology
Ksh 30,400.00
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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 with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products.
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