摘要 : The purpose of this study was to determine the optimal mixing conditions for 2 different amounts of mulberry powder and fresh cream to add to chocolate to produce functional chocolate containing mulberry powder. The experiment was... 展开
作者 | So Yeon Park~ Nami Joo |
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作者单位 | |
期刊名称 | 《Korean Journal of Food Science and Technology》 |
总页数 | 12 |
语种/中图分类号 | 朝语 / TS2 |
关键词 | ANTIOXIDATIVE ACTIVITY BERRIES CHOCOLATE CREAM FUNCTIONAL FOODS MULBERRIES OXIDATION SENSORY PROPERTIES Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter |
馆藏号 | N2008EPST0012510 |