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E. Onsaard, M. Vittayanont, S. Srigam and D. J. McCle ments, “Comparison of Properties of Oil-in-Water Emul sions Stabilized by Coconut Cream Proteins with Those Stabilized by Whey Protein Isolate,” Food Research In ternational, Vol. 39, No. 1, 2006, pp. 78-86. doi:10.1016/j.foodres.2005.06.003

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