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Book Sections Year : 2008

Processing of food powders

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Abstract

The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.

Dates and versions

hal-01729234 , version 1 (12-03-2018)

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Cite

Lilia Ahrne, Alain Chamayou, Koen Dewettinck, Depypere Frédéric, Elisabeth Dumoulin, et al.. Processing of food powders. Extrait de : Food materials science - principles and practice (chap. 16) / sous la dir. de J.M. AGUILERA et P.J. LILLFORD , Springer, p.341-368, 2008, 978-0-387-71946-7 ⟨10.1007/978-0-387-71947-4_16⟩. ⟨hal-01729234⟩
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