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KMID : 1024420080120020121
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Food Engineering Progress
2008 Volume.12 No. 2 p.121 ~ p.127
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Influence of Methylcellulose on Properties of ß-Lactoglobulin Emulsions
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Hong Soon-Teak
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Abstract
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KEYWORD
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methylcellulose, ß-Lactoglobulin, acid stability, emulsion, competitive adsorption
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