On some factors that effect the ‘feel’ of molecules
There is currently a trend towards the increasing use of nanotechnology in food. Emerging technology has the potential to modify the nutritional value and improve the quality of food products. Nevertheless there are difficulties. Perhaps the most problematic area is molecular sensing and in particul...
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Cranfield University
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.484694 |