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The information in this study provides a perspective against which decisions can be made about industry-education interaction arrangements, and much of this information is largely unavailable outside Japan.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51234825896209,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51234827010321,"sku":"NIN9781138365070","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52653628293393,"sku":"NLS9781138365070","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1138365076.jpg?v=1750984210"},{"product_id":"handbook-of-hydrocolloids-book-glyn-o-phillips-9780128201046","title":"Handbook of Hydrocolloids","description":"Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. 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The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.      Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52134392267025,"sku":"NLS9780128201046","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780128201046.jpg?v=1757541473"},{"product_id":"gums-and-stabilisers-for-the-food-industry-12-book-glyn-o-phillips-9780854048915","title":"Gums and Stabilisers for the Food Industry 12","description":"With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52137035858193,"sku":"NLS9780854048915","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":52653859078417,"sku":"NGR9780854048915","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780854048915.jpg?v=1757556385"},{"product_id":"handbook-of-food-proteins-book-glyn-o-phillips-9780081016695","title":"Handbook of Food Proteins","description":"Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. 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