Royal Society of Chemistry
Soft Matter Approaches to Structured Foods (English, Royal Society of Chemistry)
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Book Details
| ISBN-13 | 9781849734493 |
| ISBN-10 | 1849734496 |
Product Description
About the Book
This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.
ISBN: 9781849734493
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