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KMID : 1134820040330101685
Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 10 p.1685 ~ p.1688
Sensory Evaluation and Mechanical Properties of Jellies Made by Adding Different Jelling Agent Ratio in Sypjeondaebo Extracts
°­¸íÈ­/Kang MH
Abstract
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ÇмúÁøÈïÀç´Ü(KCI)