Development of supplementary food - Asfaw, Erkihun
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The book of Development of supplementary food from blends of maize and soybean flour with moringa powder is a major reference work on plant protein products developing of supplementary food for infant ages 6 p to 24 months old. It provides practical understanding and descriptions of the working principles, size selection of processing equipment, design mixer, and fundamental design principles for equipment used for processing supplementary food in small scale and in food industries. This book is an important reference for engineers, and in particular food processing engineers, who will use…mehr

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Produktbeschreibung
The book of Development of supplementary food from blends of maize and soybean flour with moringa powder is a major reference work on plant protein products developing of supplementary food for infant ages 6 p to 24 months old. It provides practical understanding and descriptions of the working principles, size selection of processing equipment, design mixer, and fundamental design principles for equipment used for processing supplementary food in small scale and in food industries. This book is an important reference for engineers, and in particular food processing engineers, who will use such a volume throughout their studies and careers. Each major unit operation and the equipment associated with that operation are described in sufficient detail for the reader to obtain practical application of the equipment's limitations and typical applications. The book contains sufficient working examples and references for the user to refer to more in-depth treatment of individual subjectareas.
Autorenporträt
Erkihun Massresha Asfaw, received his B.ASc in chemistry from Dilla University in 2005/6 and his MSc from Addis Ababa University Institution of Technology in 2010/11 in the field of Food Engineering. Mr. Erkihun currently teaches at Wolkite University.