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KMID : 1024420050090020154
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Food Engineering Progress
2005 Volume.9 No. 2 p.154 ~ p.160
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Physical properties of Extruded κ-carrageenan/starch mixed gels
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Lee Ki-Seob
Hwang Jae-Kwan
Lee Seong-Ju
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Abstract
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KEYWORD
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mixed gel, κ-carrageenan/starch, gel time, textural properties
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