easdl
 2021
DOI: 10.17495/easdl.2021.2.31.1.26
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Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology

Ji Eun Lee1,
Se Young Park2,
Hyeon-Hee Yu3
et al.
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