Handbook of Food Powders: Processes and Properties. It is edited By Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck

Description

Handbook of Food Powders: Processes and Properties. It is edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck

… Introduction 

The “Handbook of Food Powders: Processes and Properties” is a comprehensive resource that provides in-depth information on the production, properties, and applications of food powders. Edited by renowned experts Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck, this handbook covers various aspects of food powders, including:

– Production processes and technologies
– Physical and chemical properties
– Functional properties and applications in food products
– Storage, handling, and safety considerations

This handbook is an invaluable reference for food scientists, researchers, and industry professionals seeking to understand the complexities of food powders and their role in various food applications.