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Author: Shin-Ho Kang
1 Articles are founded.
Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Korean J Food Sci Anim Resour 2018;38(3):476-486.
https://doi.org/10.5851/kosfa.2018.38.3.476
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https://doi.org/10.5851/kosfa.2018.38.3.476