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Encapsulated and Powdered Foods

Encapsulated and Powdered Foods by Charles Onwulata
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Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
CRC Press; May 2005
528 pages; ISBN 9781420028300
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Title: Encapsulated and Powdered Foods
Author: Charles Onwulata
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