{"product_id":"polysaccharide-association-structures-in-food-hardback","title":"Polysaccharide Association Structures in Food - Hardback","description":"\u003cp\u003e\"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein\/polysaccharide mixtures; and more.\"\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45549083066606,"sku":"9780824701642","price":420.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/bookland.com.au\/products\/polysaccharide-association-structures-in-food-hardback","provider":"Book Land AU","version":"1.0","type":"link"}