Mahdi Eng 22940 اشتراک گذاری ارسال شده در 10 تیر، ۱۳۹۳ Edited: Charles Onwulata Hardcover: 528 pages Publisher : CRC Press 2005 ISBN: 978-0-8247-5327-6 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. برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام منبع : صنایع غذایی ساری لینک به دیدگاه
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