Encapsulation techniques for food ingredient systems
| dc.contributor.author | Fang, Zhongxiang | |
| dc.contributor.author | Bhandari, B. | |
| dc.contributor.editor | Bhesh Bhandari | |
| dc.contributor.editor | Yyjo H. Roos | |
| dc.date.accessioned | 2017-01-30T11:18:58Z | |
| dc.date.available | 2017-01-30T11:18:58Z | |
| dc.date.created | 2012-11-26T20:00:21Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | Fang, Zhongxiang and Bhandari, Bhesh. 2012. Encapsulation techniques for food ingredient systems, in B. Bhandari and Y. Roos (ed), Food Materials Science and Engineering, pp. 320-348. UK: Wiley-Blackwell. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/10447 | |
| dc.publisher | Wiley-Blackwell | |
| dc.title | Encapsulation techniques for food ingredient systems | |
| dc.type | Book Chapter | |
| dcterms.source.startPage | 320 | |
| dcterms.source.endPage | 348 | |
| dcterms.source.title | Food Materials Science and Engineering | |
| dcterms.source.isbn | 978-1-4051-9922-3 | |
| dcterms.source.place | UK | |
| dcterms.source.chapter | 14 | |
| curtin.department | ||
| curtin.accessStatus | Fulltext not available |