INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES by Zhivka Goranova, Zdravko Manev

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Edible insects - new meat alternative: a review by Milena Ruskova, Todorka PETROVA, Zhivka GORANOVA

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Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder by Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina

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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects§ by Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov

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The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch by Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Dorina Petkova, Pavlina Doykina, Anna Lante

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The Perspective of Nectarine Fruit as a Functional Ingredient of Puddings Prepared with Corn and Rice Starch by Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Dorina Petkova, Pavlina Doykina, Anna Lante

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Development and Application of Edible Coatings with <i>Malva sylvestris</i> L. Extract to Extend Shelf-Life of Small Loaf by Iordanka Alexieva, Marianna Baeva, Aneta Popova, Hafize Fidan, Zhivka Goranova, Iliana Milkova-Tomova

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Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics by Adelina Vasileva, Albena Durakova, Hristo Kalaydzhiev, Milena Dimitrova-Dicheva, Zhivka Goranova, Vasko Vasilev, Milena Temelkova

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Incorporation of the Dry Blossom Flour of <em>Sambucus nigra</em> L. in the Production of Sponge Cakes by Galia Gentscheva, Iliana Milkova-Tomova, Dragomira Buhalova, Ivaylo Pehlivanov, Stefan Stefanov, Krastena Nikolova, Velichka Andonova, Natalina Panova, Georgi Gavrailov, Tsanka Dikova, Zhivka Goranova

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