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Table of contents (9 chapters)
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Techniques for Nanoencapsulation of Food Ingredients
Authors: C. Anandharamakrishnan
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-1-4614-9387-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: C. Anandharamakrishnan 2014
Softcover ISBN: 978-1-4614-9386-0Published: 26 November 2013
eBook ISBN: 978-1-4614-9387-7Published: 26 November 2013
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: X, 89
Number of Illustrations: 19 b/w illustrations, 5 illustrations in colour
Topics: Food Science, Nanochemistry, Nanotechnology and Microengineering