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