Physicochemical, textural, sensory, and environmental impact assessment of muffins enriched with black chokeberry pomace
Language: English
Page range: 52 - 60
Submitted on: Mar 11, 2026
Accepted on: Jun 3, 2026
Published on: Jun 23, 2026
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
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© 2026 Cristina Ghinea, Ancuta Petraru, Ancuta Elena Prisacaru, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.