Advances in Dairy Ingredients An IFT Press Book

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

• Geoffrey W. Smithers and Mary Ann Augustin
• ISBN: 978-0-8138-2395-9
• Hardcover
• 352 pages
• January 2013, Wiley

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Advances in Dairy Ingredients


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