IFIBA 22255
INSTITUTO DE FISICA DE BUENOS AIRES
Unidad Ejecutora - UE
capítulos de libros
Título:
Food Powder Properties
Autor/es:
ALEX LOPEZ CORDOBA; SILVIA GOYANES
Libro:
Module in Food Sciences
Editorial:
Elsevier
Referencias:
Año: 2017; p. 1 - 7
Resumen:
The food industry deals with a great amount of raw materials, ingredients and processed products, many of which are presented in powder form. Thus, much attention has been paid to the understanding of fundamental properties of particles and particulate food systems. This article discusses the properties and characterization methods of individual particles and particulate food systems. Further, an updated review of studies related to food powder properties will be presented.
