|
|||||
|
|
Rheological and sensory properties of glazes prepared with carob and cocoa powders |
|
| Authors: | Stanko Stankov Mina Dzhivoderova-Zarcheva Eva Dimitrova Magdalena Damyanova-Bakardzhieva Hafize Fidan |
| Affiliation: | 1. Department of Nutrition and Tourism, University of Food Technologies, Plovdiv, Bulgaria;2. Department of Technology of Tobacco, Sugar, Vegetable and Essential oils, University of Food Technologies, Plovdiv, Bulgaria;3. Department of Informatics and Statistics, University of Food Technologies, Plovdiv, Bulgaria;4. Department of Industrial Business and Entrepreneurship, University of Food Technologies, Plovdiv, Bulgaria |
| Abstract: | |
| Keywords: | |