Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series - Enrique Ortega-Rivas - Books - Springer Science+Business Media - 9780306478062 - April 4, 2005
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Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series 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.


388 pages, 55 black & white tables, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 4, 2005
ISBN13 9780306478062
Publishers Springer Science+Business Media
Pages 372
Dimensions 186 × 256 × 31 mm   ·   943 g
Language English  

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