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Structured Foods
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SEK 839
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Förväntad leverans 31 jul - 14 aug
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Structured Foods
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scientists in academic, industrial, and government spheres.
| Media | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
| Releasedatum | 21 juni 2026 |
| ISBN13 | 9781032409405 |
| Utgivare | Taylor & Francis Ltd |
| Antal sidor | 296 |
| Mått | 252 × 178 × 19 mm · 646 g |
| Redaktör | Eswaran U, Gnana Moorthy (IIT KGP) |
| Redaktör | Srivastav, Prem Prakash (Iit Kgp) |
| Redaktör | Srivastava, Brijesh (Tezpur Uni. , Dept of FET) |
