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Master advanced food emulsification and homogenization techniques with this definitive guide. Integrating physical chemistry, fluid mechanics, and chemical engineering, it explains the latest unit operations and equipment design in food processing. Explore fundamental theories and the potential of energy-efficient methods like membrane emulsification, while understanding crucial scale-up challenges. Essential for food scientists, researchers, and chemical engineers driving innovation in food product development and advanced processing in India.
5 in stock
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