{"product_id":"soft-matter-approaches-to-structured-foods-faraday-discussions-no-158-9781849734493","title":"Soft Matter Approaches to Structured Foods: Faraday Discussions No 158","description":"\u003cp\u003e • Author(s): Royal Society of Chemistry\u003cbr\u003e • Publisher: Royal Society of Chemistry\u003cbr\u003e • Publisher Imprint: Royal Society of Chemistry\u003cbr\u003e • BISAC: Materials Science - General\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Royal Society of Chemistry","offers":[{"title":"Hardcover","offer_id":47573225078935,"sku":"9781849734493","price":21540.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781849734493.webp?v=1774892288","url":"https:\/\/atlanticbooks.com\/products\/soft-matter-approaches-to-structured-foods-faraday-discussions-no-158-9781849734493","provider":"Atlantic Books","version":"1.0","type":"link"}