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http://dx.doi.org/10.9799/ksfan.2012.25.1.017

The Optimization of Jelly with Blueberry Juice using Response Surface Methodology  

Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University)
Kim, Bo-Ram (Dept. of Food & Nutrition, Sookmyung Women's University)
Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.1, 2012 , pp. 17-25 More about this Journal
Keywords
blueberry juice; jelly; design expert; RSM;
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Times Cited By KSCI : 3  (Citation Analysis)
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