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Journals
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
Open Access
Crispbreads with Carrot and Pumpkin Processing by-Products
Daiga Konrade
Daiga Konrade
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Konrade, Daiga
,
Dace Kļava
Dace Kļava
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Kļava, Dace
,
Ilze Grāmatiņa
Ilze Grāmatiņa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Grāmatiņa, Ilze
,
Solvita Kampuse
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Kampuse, Solvita
and
Tatjana Kince
Tatjana Kince
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Kince, Tatjana
May 08, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
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Published Online:
May 08, 2018
Page range:
91 - 96
Received:
Nov 14, 2016
Accepted:
Nov 29, 2017
DOI:
https://doi.org/10.2478/prolas-2018-0015
Keywords
carotenoids
,
crispbread
,
dietary fibre
,
extrusion
© 2018 Daiga Konrade et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
