Physicochemical, textural, sensory, and environmental impact assessment of muffins enriched with black chokeberry pomace
Authors
Cristina Ghinea
Ștefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Ancuta Petraru
Ștefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Ancuta Elena Prisacaru
Ștefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
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
Keywords:
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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.