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NTIS 바로가기Procedia food science, v.1, 2011년, pp.116 - 122
Huck-Iriart, C. , Candal, R.J. , Herrera, M.L.
Many food products such as ice cream, yoghurt, and mayonnaise are some examples of emulsion-based food. The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of food. One of the main properties is...
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