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Processing of food powders
SIK – Institutet för livsmedel och bioteknik.
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2008 (English)In: Food Materials Science: Principles and Practice, p. 341-368Article in journal (Refereed)
Abstract [en]

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. © 2008 Springer Science+Business Media, LLC.

Place, publisher, year, edition, pages
2008. p. 341-368
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8632DOI: 10.1007/978-0-387-71947-4_16OAI: oai:DiVA.org:ri-8632DiVA, id: diva2:966505
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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SIK – Institutet för livsmedel och bioteknik
Food Science

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