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KMID : 1007520060150050721
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Food Science and Biotechnology
2006 Volume.15 No. 5 p.721 ~ p.727
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The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
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Park Sung-Hee
Hong Guen-Pyo
Kim Jee-Yeon
Choi Mi-Jung
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Abstract
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KEYWORD
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ice cream, stabilizer, flow behavior, ice crystal, air bubble
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