Statistics
Publications
1
Citations
28
H-Index
1
Active since
2022
Affiliations
University of Food Technologies(Current)
Daniela Savova-Stoyanova is an author at University of Food Technologies specializing in baking effects, sourdough fermentation, and dough fermentation.
Publications per year
2022–2022
1
1
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
Rosen Chochkov, Daniela Savova-Stoyanova, João Miguel Rocha et al. · Foods · 2022 · 28 citations · Full text
1–1 of 1