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KMID : 1011619930090010019
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Korean Journal of Food and Cookey Science
1993 Volume.9 No. 1 p.19 ~ p.24
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Effect of Boiling Methods on the Physicochemical Properties of Su Ri Chwi (Synurus palmatopinnonatifidus var.indivisus KiTAM.) Pectin
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Kim Myoung-Hee
Park Yong-Kon
Jang Myung-Sook
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Abstract
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KEYWORD
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