Quality Characteristics of Garlic Suspensions Using Protopectin Hydrolytic Enzymes
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Baek Ku-Hyoun
(Korea Food Research Institute)
Kim Sung-Soo (Korea Food Research Institute) Tak Sang-Bum (Department of Food Science and Technology, Chung-Ang University) Kang Byung-Sun (Department of Food Science and Technology, Young-Dong University) Kim Dong-Ho (Department of Food Science and Technology, Young-Dong University) Lee Young-Chun (Department of Food Science and Technology, Chung-Ang University) |
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