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A Study on the Choice Attribute of Chocolate according to the Purchasing Purpose
Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.167-172
DOI:https://doi.org/10.7318/KJFC/2020.35.2.167
Open abstract -
Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)
Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336
DOI:https://doi.org/10.7318/KJFC/2018.33.4.330
Open abstract