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100   $a20130611d2013      uy|            0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of food powders $eprocesses and properties /$fedited by Bhesh Bhandari [and three others]
210  1$aPhiladelphia, PA :$cWoodhead Pub.,$d2013.
215   $a1 online resource (689 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 255
300   $aDescription based upon print version of record.
311   $a0-85709-513-7 
320   $aIncludes bibliographical references and index.
327   $apart I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders.
330   $aMany food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and s
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 255.
606   $aDried foods
606   $aFood$xAnalysis
606   $aFood$xComposition
608   $aElectronic books.
615  0$aDried foods.
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
676   $a641.4
676   $a641.44
701   $aBhandari$b Bhesh$0518306
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910462673503321
996   $aHandbook of food powders$92254963
997   $aUNINA