잔두야 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "잔두야" in Korean language version.

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Beckett, Steve T. (2011). 〈Gianduja chocolate〉. 《Industrial Chocolate Manufacture and Use》. John Wiley & Sons. ISBN 9781444357554.
Medrich, Alice (2015). 《Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes》. Artisan Books. 157쪽. ISBN 9781579656850. gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)
Hermé, Pierre (2019). 《Le Larousse du chocolat》. Editions Larousse. 44쪽. ISBN 9782035981820. Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.