Fundamentals and application of microfluidization in food processing: emulsion formation, bioactive encapsulation, and beverage stabilization
Éditeur :
Springer Nature Switzerland AG
ISBN :
9783032123220
Date de publication :
21 févr. 2026
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
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.