Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)-Reference-Cited by-同舟云学术

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Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)

Published:2007-09-30 Issue:9 Volume:36 Page:1193-1197
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

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

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200736038172919.pdf

Reference2 articles.

1. Effect of dark chocolate on arterial function in healthy individuals: Cocoa instead of ambrosia?

2. Dark Chocolate Consumption Increases HDL Cholesterol Concentration and Chocolate Fatty Acids May Inhibit Lipid Peroxidation in Healthy Humans

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making;LWT;2018-02

2. Calorie reduction of chocolate ganache through substitution of whipped cream;Journal of Ethnic Foods;2017-03

3. Screening of Biogenic Amine Non-Producing Yeast and Optimization of Culture Conditions Using Statistical Method for Manufacturing Black Raspberry Wine;Journal of the Korean Society of Food Science and Nutrition;2015-04-30

4. Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine;Korean Journal for Food Science of Animal Resources;2013-12-31

5. Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder;Journal of the Korean Society of Food Science and Nutrition;2009-11-30

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