Can I read Spray Drying Techniques for Food Ingredient Encapsulation (Anandharamakrishnan/Spray Drying Techniques for Food Ingredient Encapsulation) on EtoBox?

Spray Drying Techniques for Food Ingredient Encapsulation (Anandharamakrishnan/Spray Drying Techniques for Food Ingredient Encapsulation) by Anandharamakrishnan, C.; Ishwarya, S. Padma is a scholarly article available to read on EtoBox.

What is Spray Drying Techniques for Food Ingredient Encapsulation (Anandharamakrishnan/Spray Drying Techniques for Food Ingredient Encapsulation) about?

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.

Author

Anandharamakrishnan, C.; Ishwarya, S. Padma

Publisher

John Wiley & Sons, Ltd

Published

2015

Language

EN

ISBN

9781118864197