Open AccessPhysicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree
Author(s) -
민지현,
은종방
Publication year - 2016
Publication title -
han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2016.48.1.54
Subject(s) - food science , chewiness , chemistry , flavor , mouthfeel , taste , beta carotene , dietary fiber , aroma , vitamin , carotene , vitamin c , carotenoid , raw material , biochemistry , organic chemistry