Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

Publicado en línea: 17 jul 2024

Páginas: 51 - 57

Recibido: 16 abr 2024

Aceptado: 28 jun 2024

DOI: https://doi.org/10.2478/auoc-2024-0007

Palabras clave

fruit craft sorbets, inulin, stevia, anthocyanin content

© 2024 Ana Leahu et al., published by Sciendo

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