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Journals
Rural Sustainability Research
Volume 52 (2024): Issue 347 (December 2024)
Open Access
Physical, Rheological and Nutritional Properties of Plant-Based Frozen Dessert
Jelena Zagorska
Jelena Zagorska
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Zagorska, Jelena
,
Bella Laura Stamere
Bella Laura Stamere
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Stamere, Bella Laura
,
Ruta Galoburda
Ruta Galoburda
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Galoburda, Ruta
,
Inga Ciprovica
Inga Ciprovica
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Ciprovica, Inga
and
Evita Strausa
Evita Strausa
SIA Tērvete food, 4 Kuldīgas šoseja
Druva, Latvia
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Strausa, Evita
Dec 31, 2024
Rural Sustainability Research
Volume 52 (2024): Issue 347 (December 2024)
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Published Online:
Dec 31, 2024
Page range:
31 - 43
Received:
Sep 29, 2024
Accepted:
Nov 01, 2024
DOI:
https://doi.org/10.2478/plua-2024-0013
Keywords
frozen dessert
,
viscosity
,
air bubble
,
overrun
,
melting rate
,
rheological properties
© 2024 Jelena Zagorska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
