Basic Protocols in Encapsulation of Food Ingredients - Methods and Protocols in Food Science - - Books - Springer-Verlag New York Inc. - 9781071616482 - November 19, 2021
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Basic Protocols in Encapsulation of Food Ingredients - Methods and Protocols in Food Science 2022 edition

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the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

200 pages, 10 Tables, color; 34 Illustrations, color; 12 Illustrations, black and white; XIII, 200 p

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 19, 2021
ISBN13 9781071616482
Publishers Springer-Verlag New York Inc.
Pages 200
Dimensions 150 × 220 × 20 mm   ·   613 g
Language English  
Editor Gomez-Zavaglia, Andrea

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