Encapsulated and Powdered Foods is a practical guide to the
characterization and applications of the powdered form of foods. It
details the uses of food powder as well as the physical, chemical,
and functional properties of particular food powders, such as milk,
cocoa, salts, and sugars. The author describes the powder
manufacturing processes and a range of related topics, including
drying technologies; storage, moisture, lumping, and bridging in
the bin; and the blending and segregation of powders. The book
concludes with discussions on the creation of specialty ingredients
and engineered powders.
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