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    Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies

    Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies by Ciurzyńska Agnieszka, Lenart Andrzej, Karwosińska Joanna

    Published 2015-12-01
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