Nidhi Bansal – författare
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9 produkter
Whey Proteins
From Milk to Medicine
Av Hilton C Deeth, Nidhi Bansal
Häftad, 2018
1996 kr
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Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, …
Whey Proteins
From Milk to Medicine
Av Nidhi Bansal, Hilton C Deeth
E-bok, 2018
2842 kr
Lägg i varukorg
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, …
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Häftad, 2023
2766 kr
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Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2023
3942 kr
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Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Inbunden, 2013
2445 kr
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Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2013
2998 kr
Lägg i varukorg
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Tuyen Truong, Martin Palmer m. fl.
Häftad, 2015
550 kr
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Bhesh Bhandari, Nidhi Bansal m. fl.
E-bok, 2015
734 kr
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
Distraction osteogenesis & Orthodontics
Av Nidhi Bansal, Ashima Valiathan m. fl.
Häftad, 2012
612 kr
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