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June 30, 2024Journal of the East Asian Society of Dietary Life

Optimization of Tarakjuk Prepared with Purple Sweet Potato Powder Using a Response Surface Methodology

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Authors

YJY. JoKangwon National UniversityRLRheeno LeeJeonju National University of EducationJLJi-Eun LeeKorea University Medical Center

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Cite This Study

Jo et al. (2024) studied this question.

synapsesocial.com/papers/68e62792b6db6435875ba2e2https://doi.org/10.17495/easdl.2024.6.34.3.169
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents2015 · 4 citations
  2. 2Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour2012 · 13 citations
  3. 3A Study on Acceptance and Hedonic Perception of Young Female Consumers of Squeeze Porridge2020 · 2 citations
  4. 4‘Tarak-juk’ Production and Consumption in the 17th and 18th Centuries2023 · 1 citations
  5. 5Effects of Purple Sweet Potato intake and Aerobic Combined Exercise on Health Related Fitness, Blood lipid profile and Insulin resistance2015 · 1 citations