Many food products are supplied in the form of powders, pastes or emulsions. The particle size distribution of these is important as it can affect taste, appearance, texture, processability, functionality or the stability of the final product.
Many food products are supplied in the form of powders, pastes or emulsions. The particle size distribution of these is important as it can affect taste, appearance, texture, processability, functionality or the stability of the final product.
