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Polysaccharides
1
Boronic acids in saccharide recognition
2
Chemistry, biochemistry, and biology of (1-3)-[beta]-glucans and related polysaccharides
3
Esterification of polysaccharides
4
New technological concepts
5
Novel macromolecules in food systems
6
Polysaccharide dispersions : chemistry and technology in food
7
Polysaccharides
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