INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS by MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD

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