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Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads

Asnate Ķirse

Asnate Ķirse

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Ķirse, Asnate
, 
Daina Kārkliņa

Daina Kārkliņa

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Kārkliņa, Daina
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Sandra Muižniece-Brasava

Sandra Muižniece-Brasava

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Muižniece-Brasava, Sandra
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Ruta Galoburda

Ruta Galoburda

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Galoburda, Ruta
  
Jan 19, 2018
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Published Online: Jan 19, 2018
Page range: 474 - 480
Received: Oct 04, 2016
Accepted: Nov 16, 2017
DOI: https://doi.org/10.1515/prolas-2017-0070
Keywords
© 2017 Asnate Ķirse et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ķirse, Asnate
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Kārkliņa, Daina
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Muižniece-Brasava, Sandra
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Galoburda, Ruta
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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