Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 11 Issue 4
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- Pages.362-364
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Influence of Carrageenan and Pectin addition on the rheological properties of Omija Extract Jelly
Carrageenan과 Pectin을 첨가한 오미자 젤리에 관한 연구
Abstract
This study attempted to examine the effect on sensory characteristics
Keywords