Manufacturing characteristics and physicochemical component analysis of bokbunja (rubus coreanus miquel) jelly

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 4, 2010, Pages 554-559

  Jin, Tie Yan ^a   Quan, Wu Rong ^a   Wang, Myeong Hyoen ^b  

^a YANBIAN UNIVERSITY   (China)

^b Kangwon National University   (South Korea)

Author keywords

Bokbunja extract; Gelatin; Jelly; Manufacturing characteristics; Pectin

Indexed keywords

RUBUS COREANUS;

EID: 77957710210     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.4.554     Document Type: Article

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