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Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
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発送予定日 年10月19日 - 年10月29日
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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.
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2026年2月21日 |
| ISBN13 | 9783032123220 |
| 出版社 | Springer Nature Switzerland AG |
| ページ数 | 296 |
| 寸法 | 150 × 220 × 20 mm · 603 g |
| 言語 | ドイツ語 |
| 編集者 | Dhiman, Atul |
| 編集者 | K Prabhakar, Pramod |
| 編集者 | Kumar, Satish |
| 編集者 | Suhag, Rajat |
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