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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided...
Approx.460 pages - Thoroughly explores novel applications of low-temperature unit operations in food industries - Brings innovative freezing technologies - Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
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