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KMID : 0665220060190040532
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.532 ~ p.538
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Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resistant Starch
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Kang Nam-E
Lee In-Seon
Cho Mi-Sook
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Abstract
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KEYWORD
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physicochemical characteristic, sensory characteristic, resistant starch, jelly
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