Skip to content
Publish & Distribute
Publishing Solutions
Distribution Solutions
Library Services
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Journal Matcher
Blog
Contact
Search
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Rural Sustainability Research
Volume 49 (2023): Issue 344 (August 2023)
Open Access
Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet
Alla Marisheva
Alla Marisheva
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
Search for this author on
Sciendo
|
Google Scholar
Marisheva, Alla
and
Ilze Beitane
Ilze Beitane
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
Search for this author on
Sciendo
|
Google Scholar
Beitane, Ilze
Sep 05, 2023
Rural Sustainability Research
Volume 49 (2023): Issue 344 (August 2023)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Download Cover
Published Online:
Sep 05, 2023
Page range:
58 - 65
Received:
Mar 19, 2023
Accepted:
May 16, 2023
DOI:
https://doi.org/10.2478/plua-2023-0008
Keywords
amaranth
,
fatty acids
,
buckwheat
,
oat
,
pasta
,
vegan diet
© 2023 Alla Marisheva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
