Open AccessQuality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
Author(s) -
Eo-Jin Park,
Geum-Soon Park
Publication year - 2012
Publication title -
han'gug sigsaenghwal munhwa haghoeji/journal of the korean society of food culture
Language(s) - English
Resource type - Journals
eISSN - 2288-7148
pISSN - 1225-7060
DOI - 10.7318/kjfc/2012.27.6.730
Subject(s) - food science , sugar , flavor , chemistry , dpph , taste , potato starch , reducing sugar , horticulture , biology , antioxidant , biochemistry , starch