Spray Drying Techniques for Food Ingredient Encapsulation - Institute of Food Technologists Series - C. Anandharamakrishnan - Books - John Wiley and Sons Ltd - 9781118864197 - October 9, 2015
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C. Anandharamakrishnan
Spray Drying Techniques for Food Ingredient Encapsulation - Institute of Food Technologists Series

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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.

312 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 9, 2015
ISBN13 9781118864197
Publishers John Wiley and Sons Ltd
Pages 312
Dimensions 252 × 175 × 15 mm   ·   754 g

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