{"title":"Preparation and Quality Characteristics of Jelly According to Various Gelling Agents","authors":"Eun-Sung Cha, H. Yi, Su-Youn Lim, Ji-Yeon Chun","doi":"10.13050/foodengprog.2022.26.1.51","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2022.26.1.51","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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