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Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
mso-bidi-language: AR-SA;"> provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers. This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 21 de febrero de 2026 |
| ISBN13 | 9783032123220 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 296 |
| Dimensiones | 150 × 220 × 20 mm · 603 g |
| Lengua | Alemán |
| Editor | Dhiman, Atul |
| Editor | K Prabhakar, Pramod |
| Editor | Kumar, Satish |
| Editor | Suhag, Rajat |
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