The main aim of this paper was the development of a new product, cornelian cherry topping, with a defined viscosity suitable for use in the confectionary industry. In addition, the quality of the fruit pulp and selected sample, phenolic composition and antioxidant activity were determined. Pectin was used to achieve the appropriate viscosity....

By Božana Odžaković, Vanja Ćupina, Slavica Grujić, Staniša Latinović, Zoran Kukrić