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THE RHEOLOGICAL PROPERTIES OF CHITOSAN-PECTIN COMPLEX AS AFFECTED BY CONCENTRATION RATIOS, PH AND SA
【机 构】
：
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 1
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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