Food design of dairy desserts with encapsulated cornelian cherry, chokeberry and blackberry juices

by Mihaela IVANOVA, Nadezhda PETKOVA, Tatyana BALABANOVA, Manol OGNYANOV, Radka VLASEVA
Published 2018-04-01

INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS

by MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
Published 2020-12-01