Food Powders Physical Properties, Processing, and Functionality /

• Main Authors: Barbosa-Cánovas, Gustavo V. (Author), Ortega-Rivas, Enrique (Author), Juliano, Pablo (Author), Yan, Hong (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2005.
• Series: Food Engineering Series,
• Subjects: Chemistry.; Food > Biotechnology.; Agriculture.; Food Science.

Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixi...