Spray Drying Techniques for Food Ingredient Encapsulation - Hardback - 2015

Spray drying is a wellestablished 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.
Year of publication: 2015
Pagination: 312 pages
Format: Hardback
Serie: Institute of Food Technologists Series