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3. p. 26 Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology
Ji Eun Lee, Se Young Park, Hyeon Hee Yu, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.26 |