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A hydrodynamic study of two different types of pectin

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dc.contributor.authorYookyung Kim-
dc.date.accessioned2021-08-27T08:50:57Z-
dc.date.available2021-08-27T08:50:57Z-
dc.date.created2021-04-22-
dc.date.issued2009-06-09-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/3075-
dc.publisherInstitute of Food Technologists (IFT)-
dc.titleA hydrodynamic study of two different types of pectin-
dc.typeConference-
dc.contributor.affiliatedAuthorYookyung Kim-
dc.identifier.bibliographicCitationIFT - Annual Meeting & Food Expo-
dc.relation.isPartOfIFT - Annual Meeting & Food Expo-
dc.relation.isPartOfIFT Annual Meeting & Food Expo Abstract book-
dc.citation.titleIFT - Annual Meeting & Food Expo-
dc.citation.conferencePlaceUS-
dc.citation.conferencePlaceAnaheim, CA, USA-
dc.citation.conferenceDate2009-06-06-
dc.type.rimsCONF-
dc.description.journalClass1-
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사범대학 (가정교육과)
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