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Volumn 81, Issue 4, 1998, Pages 918-924

The Emulsifying Properties of Hydrolyzates of Whey Proteins

Author keywords

Emulsion stability; Emulsions; Peptides; Whey proteins

Indexed keywords


EID: 0000269121     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75651-6     Document Type: Article
Times cited : (103)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.