This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
- ISBN13 9781441934079
- Publish Date 6 December 2010 (first published 31 December 1990)
- Publish Status Active
- Publish Country US
- Imprint Springer-Verlag New York Inc.
- Edition Softcover reprint of hardcover 1st ed. 2005
- Format Paperback
- Pages 372
- Language English