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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
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.