Dr C. Anandharamakrishnan is Principal Scientist of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.
Padma Ishwarya S. is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.
2 द्वारा ईबुक Padma Ishwarya S.
C. Anandharamakrishnan & Padma Ishwarya S.: Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders …
EPUB
अंग्रेज़ी
DRM
€171.99
C. Anandharamakrishnan & Padma Ishwarya S.: Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders …
PDF
अंग्रेज़ी
DRM
€171.99
