Zuidam, Nicolaas Jan Editor Nedovic, Viktor A. Editor mixed material bibliography NEW YORK Springer International Publishing 2010 en English

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This book provides a detailed overview of the technologies used in the preparation and characterization of encapsulates for food active ingredients to be used in food products, processing, or production. This book aims to inform people, with both a limited and an advanced knowledge of the field, who work in the academia or R&D of companies on the delivery of food actives via encapsulation and on food processing using immobilized cells of enzymes. EBOOK FOOD NONE 9781441910073 e-BOOK UPT Perpustakaan Instiper Yogyakarta Encapsulation_Technologies_for_Active_Food_Ingredients_and_Food_Processing.jpg.jpg 163 2018-09-18 09:52:25 2018-09-19 07:52:43 machine generated