{"id":"https://openalex.org/W876495077","doi":null,"title":"Bread Quality with Boiled Wax Gourd (Benincasa hispida)","display_name":"Bread Quality with Boiled Wax Gourd (Benincasa hispida)","publication_year":2003,"publication_date":"2003-01-01","ids":{"openalex":"https://openalex.org/W876495077","mag":"876495077"},"language":"en","primary_location":{"id":"mag:876495077","doi":null,"is_oa":false,"landing_page_url":"https://www.koreascience.kr:443/article/JAKO200304637327803.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S2764351637","display_name":"Korean Journal of Food Science and Technology","issn_l":"0367-6293","issn":["0367-6293","2092-2094","2383-9635"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["kci-registered","poland-40","russia-white-list-4"],"host_organization":"https://openalex.org/P4322697820","host_organization_name":"Korean Society of Food Science and Technology","host_organization_lineage":["https://openalex.org/P4322697820"],"host_organization_lineage_names":["Korean Society of Food Science and Technology"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Korean Journal of Food Science and Technology","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5072190447","display_name":"In-Ok Ju","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"In-Ok Ju","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5028971697","display_name":"Gi-Tai Jung","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Gi-Tai Jung","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5046738423","display_name":"Ryu JeOng","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Ryu JeOng","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5072690364","display_name":"Joung-Sik Choi","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Joung-Sik Choi","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5031769080","display_name":"Yeong-Geun Choi","orcid":"https://orcid.org/0009-0001-7393-036X","observed_orcids":["https://orcid.org/0009-0001-7393-036X"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Yeong-Geun Choi","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5100395872","display_name":"Young\u2010Soo Kim","orcid":"https://orcid.org/0000-0003-1308-4453","observed_orcids":["https://orcid.org/0000-0003-1308-4453"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Young\u2010Soo Kim","raw_affiliation_strings":[],"raw_orcid":"https://orcid.org/0000-0003-1308-4453","affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":1,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":93},"biblio":{"volume":"35","issue":"2","first_page":"195","last_page":"200"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9169999957084656,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9169999957084656,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.07890000194311142,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.0007999999797903001,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/wax-gourd","display_name":"wax gourd","score":0.9430000185966492},{"id":"https://openalex.org/keywords/benincasa-hispida","display_name":"Benincasa hispida","score":0.9980000257492065},{"id":"https://openalex.org/keywords/bread-quality","display_name":"bread quality","score":0.8619999885559082},{"id":"https://openalex.org/keywords/vegetable-flour","display_name":"vegetable flour","score":0.3610000014305115},{"id":"https://openalex.org/keywords/bread-texture","display_name":"bread texture","score":0.7749999761581421},{"id":"https://openalex.org/keywords/sensory-evaluation","display_name":"sensory evaluation","score":0.7620000243186951},{"id":"https://openalex.org/keywords/farinograph-properties","display_name":"farinograph properties","score":0.8050000071525574},{"id":"https://openalex.org/keywords/dough-stability","display_name":"dough stability","score":0.7099999785423279},{"id":"https://openalex.org/keywords/water-uptake","display_name":"water absorption","score":0.703000009059906},{"id":"https://openalex.org/keywords/crust-color","display_name":"crust color","score":0.6790000200271606},{"id":"https://openalex.org/keywords/bread-volume","display_name":"bread volume","score":0.8610000014305115}],"concepts":[{"id":"https://openalex.org/C2777130178","wikidata":"https://www.wikidata.org/wiki/Q7370671","display_name":"Gourd","level":2,"score":0.9520309567451477},{"id":"https://openalex.org/C153033020","wikidata":"https://www.wikidata.org/wiki/Q124695","display_name":"Wax","level":2,"score":0.9459683895111084},{"id":"https://openalex.org/C2780477921","wikidata":"https://www.wikidata.org/wiki/Q5094523","display_name":"Chewiness","level":2,"score":0.6691404581069946},{"id":"https://openalex.org/C2778177282","wikidata":"https://www.wikidata.org/wiki/Q1396728","display_name":"Farinograph","level":3,"score":0.6582383513450623},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5816730260848999},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5216922163963318},{"id":"https://openalex.org/C144027150","wikidata":"https://www.wikidata.org/wiki/Q48803","display_name":"Horticulture","level":1,"score":0.4548393785953522},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.2334774136543274},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.16751939058303833},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:876495077","doi":null,"is_oa":false,"landing_page_url":"https://www.koreascience.kr:443/article/JAKO200304637327803.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S2764351637","display_name":"Korean Journal of Food Science and Technology","issn_l":"0367-6293","issn":["0367-6293","2092-2094","2383-9635"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["kci-registered","poland-40","russia-white-list-4"],"host_organization":"https://openalex.org/P4322697820","host_organization_name":"Korean Society of Food Science and Technology","host_organization_lineage":["https://openalex.org/P4322697820"],"host_organization_lineage_names":["Korean Society of Food Science and Technology"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Korean Journal of Food Science and Technology","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","score":0.875,"display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2164315797","https://openalex.org/W906262786","https://openalex.org/W4413801142","https://openalex.org/W3040838394","https://openalex.org/W4412093515","https://openalex.org/W2100399400","https://openalex.org/W2274040712","https://openalex.org/W7220518520","https://openalex.org/W1524278711","https://openalex.org/W7066135660"],"abstract_inverted_index":{"Effects":[0],"of":[1,12,36,40,54,60,69,72,79,93,101,109],"mashed":[2],"wax":[3,37,41,61,80,110],"gourd":[4,42,81,111],"(Benincasa":[5],"hispida)":[6],"on":[7,66],"texture":[8],"and":[9,25,28,47,51,91],"sensory":[10],"quality":[11,100],"bread":[13,73,102],"were":[14],"evaluated.":[15],"Farinograph":[16],"results":[17],"revealed":[18,97],"increase":[19,87],"in":[20,30,85,88],"mechanical":[21],"tolerance":[22],"index":[23],"(MTI)":[24],"water":[26],"absorption,":[27],"decrease":[29],"dough":[31],"stability":[32],"with":[33,57,76],"the":[34,67,77,107],"addition":[35,59,78,108],"gourd.":[38],"Addition":[39],"also":[43],"decreased":[44,56],"loaf":[45],"weight":[46],"volume.":[48],"L,":[49],"a,":[50],"b":[52],"values":[53],"crust":[55],"increasing":[58],"gourd,":[62],"Whereas":[63],"no":[64],"effect":[65],"color":[68],"crumb,":[70],"Firmness":[71],"crumb":[74],"increased":[75],"at":[82],"67%,":[83],"resulting":[84],"significant":[86],"hardness,":[89],"gumminess,":[90],"chewiness":[92],"bread.":[94],"Sensory":[95],"evaluation":[96],"that":[98],"acceptable":[99],"could":[103],"be":[104],"obtained":[105],"by":[106],"up":[112],"to":[113],"50%.":[114]},"counts_by_year":[{"year":2013,"cited_by_count":1}],"updated_date":"2026-09-25T08:18:29.962427","created_date":"2016-06-24T00:00:00"}
