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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.67 no.1, 2002년, pp.212 - 217
Pol, H. , Dawson, P. , Acton, J. , Ogale, A.
ABSTRACT: Soy protein films were thermally laminated with either single or double coats of corn‐zein. Microstructural characterization of the surfaces and cross‐sections reveals a ductile protein matrix of the soy component, but a brittle layered structure for the corn‐zein com...
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