오디 초콜릿의 제조 최적화 및 항산화 활성

@article{2011,
  title={오디 초콜릿의 제조 최적화 및 항산화 활성},
  author={박소연 and 주나미},
  journal={Korean Journal of Food Science and Technology},
  year={2011},
  volume={43},
  pages={303-314}
}
  • 박소연, 주나미
  • Published 30 June 2011
  • Materials Science
  • Korean Journal of Food Science and Technology
The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were… 
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