Food Eng. Prog.
 2023
DOI: 10.13050/foodengprog.2023.27.3.206
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Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate

Seo-Yoon Hyun,
Su-Yeon Moon,
A-ra Ko
et al.
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