Essentials and Applications of Food Engineering
- Format
- 778 pages
- Première édition
- 2019
- Editeurs
- Taylor & Francis Group
Livres
Conductive Hydro Drying of Foods
C. Anandharamakrishnan
3D Printing of Foods
C. Anandharamakrishnan
Liposomal Encapsulation in Food Science and Technology
Anandharamakrishnan C.
Industrial Application of Functional Foods, Ingredients and Nutraceuticals
Anandharamakrishnan C.
3D Printing of Foods
C. Anandharamakrishnan
3D Printing of Foods
C. Anandharamakrishnan
Industrial Application of Functional Foods, Ingredients and Nutraceuticals
C. Anandharamakrishnan
Food Digestion and Absorption
C. Anandharamakrishnan
Food Nanotechnology
C. Anandharamakrishnan
Essentials and Applications of Food Engineering
C. Anandharamakrishnan
ESSENTIALS and APPLICATIONS of FOOD ENGINEERING CONCEPTS
C. Anandharamakrishnan
Food Nanotechnology
C. Anandharamakrishnan
Essentials and Applications of Food Engineering
C. Anandharamakrishnan
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Spray drying technique for food ingredient encapsulation
C. Anandharamakrishnan
Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan
Techniques for nanoencapsulation of food ingredients
C. Anandharamakrishnan
Computational Fluid Dynamics Applications In Food Processing
C. Anandharamakrishnan
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