Quality characteristics and the optimization recipes of chocolate added with Bokbunja (Rubus coreanus Miquel)

Journal of the Korean Society of Food Science and Nutrition

Volumn 36, Issue 9, 2007, Pages 1193-1197

  Yu, Ok Kyeong ^a   Kim, Min A ^a   Rho, Jeong Ok ^a   Sohn, Hee Sook ^a   Cha, Youn Soo ^a  

^a Chonbuk National University   (South Korea)

Author keywords

Bokbunja; Chocolate; Optimization; Rubus coreanus Miquel; Sensory evaluation

Indexed keywords

RUBUS COREANUS; THEOBROMA CACAO;

EID: 45749139276     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2007.36.9.1193     Document Type: Article

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