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Rural Sustainability Research
Volume 50 (2023): Issue 345 (December 2023)
Open Access
Potatoes as wheat flour substitute in gluten-free pastry cream
Tatjana Kince
Tatjana Kince
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Kince, Tatjana
,
Elina Zilinska
Elina Zilinska
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Zilinska, Elina
,
Ruta Galoburda
Ruta Galoburda
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Galoburda, Ruta
,
Lolita Tomsone
Lolita Tomsone
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Tomsone, Lolita
,
Evita Straumite
Evita Straumite
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Straumite, Evita
,
Juris Goldmanis
Juris Goldmanis
Ltd Ineses Tortes
Latvia
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Goldmanis, Juris
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Martins Sabovics
Martins Sabovics
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Sabovics, Martins
Jan 22, 2024
Rural Sustainability Research
Volume 50 (2023): Issue 345 (December 2023)
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Published Online:
Jan 22, 2024
Page range:
73 - 84
Received:
Dec 04, 2023
Accepted:
Dec 18, 2023
DOI:
https://doi.org/10.2478/plua-2023-0017
Keywords
potato variety
,
cream textural properties
,
nutritional value
,
phenolic compounds
,
antioxidant activity
© 2023 Tatjana Kince et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
