"
Technology Development for Panna Cotta Enriched with Grape Skin Powder with Focus on Nutritional Value and Sustainability"
written by Eugenia Covaliov, Capcanari Tatiana, Ruseva Olga, Suhodol Natalia, Deseatnicova Olga, Resitca Vladislav, Chirsanova Aurica, Netreba Natalia,
published by
Food and Nutrition Sciences,
Vol.16 No.10, 2025
has been cited by the following article(s):