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 TechnologiesJelgava, Latvia
Search for this author on
Sciendo|Google Scholar
Marisheva, Alla
 and 
Ilze Beitane

Ilze Beitane

Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Search for this author on
Sciendo|Google Scholar
Beitane, Ilze
  
Sep 05, 2023
Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet's Cover Image
About this article
Previous Article
Next Article
Cite
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
© 2023 Alla Marisheva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Marisheva, Alla
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Beitane, Ilze
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, Biotechnology, Plant Science, Ecology
Journal RSS Feed