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Rural Sustainability Research
Volume 47 (2022): Issue 342 (August 2022)
Open Access
Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
Dace Klava
Dace Klava
,
Evita Straumite
Evita Straumite
,
Liene Jansone
Liene Jansone
and
Andris Sedmalis
Andris Sedmalis
| Oct 13, 2022
Rural Sustainability Research
Volume 47 (2022): Issue 342 (August 2022)
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Published Online:
Oct 13, 2022
Page range:
23 - 31
Received:
Mar 06, 2022
Accepted:
Jun 20, 2022
DOI:
https://doi.org/10.2478/plua-2022-0004
Keywords
muffin
,
cottage cheese
,
tofu
,
sensory properties
,
structure
© 2022 Dace Klava et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.