Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins
By: Ana Leahu, Cristina Ghinea and Sorina Ropciuc
Authors
Ana Leahu
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Cristina Ghinea
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Sorina Ropciuc
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Language: English
Page range: 51 - 57
Submitted on: Apr 16, 2024
Accepted on: Jun 28, 2024
Published on: Jul 17, 2024
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2024 Ana Leahu, Cristina Ghinea, Sorina Ropciuc, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.