Utvidet returrett til 31. januar 2024

Spray Drying Techniques for Food Ingredient Encapsulation

Om Spray Drying Techniques for Food Ingredient Encapsulation

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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  • Språk:
  • Engelsk
  • ISBN:
  • 9781118864197
  • Bindende:
  • Hardback
  • Sider:
  • 312
  • Utgitt:
  • 9. oktober 2015
  • Dimensjoner:
  • 252x175x15 mm.
  • Vekt:
  • 754 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 27. november 2024

Beskrivelse av Spray Drying Techniques for Food Ingredient Encapsulation

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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