Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology

Journal of Food Science and Nutrition

Volumn 14, Issue 2, 2009, Pages 148-155

  Joo, Nami ^a   Lee, Sun Mee ^a   Jeong, Hee Sun ^a  

^a Sookmyung Women's University   (South Korea)

Author keywords

Jelly; Optimization; Response surface methodology; Rubus coreanus; Sensory evaluation

Indexed keywords

RUBUS; RUBUS COREANUS;

EID: 84864834493     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2009.14.2.148     Document Type: Article

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