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from C.H.I.P.S.
Physical Properties, Processing, and Functionality by Gustavo Barbosa-Canovas
Food Powders addresses key aspects of food powder technology, assembling information on their physical properties, production, and functionality.
Written from an engineering perspective, Food Powders is designed and developed as a useful reference for individuals in both the food industry and research.
Food Powders consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and thoroughly covers the practical applications.
Contents
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