Article Versions Notes

Gentscheva G, Milkova-Tomova I, Buhalova D, Pehlivanov I, Stefanov S, Nikolova K, Andonova V, Panova N, Gavrailov G, Dikova T, et al. Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes. Molecules. 2022; 27(3):1124. https://doi.org/10.3390/molecules27031124

Gentscheva, Galia, Iliana Milkova-Tomova, Dragomira Buhalova, Ivaylo Pehlivanov, Stefan Stefanov, Krastena Nikolova, Velichka Andonova, Natalina Panova, Georgi Gavrailov, Tsanka Dikova, and et al. 2022. "Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes" Molecules 27, no. 3: 1124. https://doi.org/10.3390/molecules27031124

Gentscheva, G., Milkova-Tomova, I., Buhalova, D., Pehlivanov, I., Stefanov, S., Nikolova, K., Andonova, V., Panova, N., Gavrailov, G., Dikova, T., & Goranova, Z. (2022). Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes. Molecules, 27(3), 1124. https://doi.org/10.3390/molecules27031124