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Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads

Asnate Ķirse

Asnate Ķirse

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Ķirse, Asnate
, 
Daina Kārkliņa

Daina Kārkliņa

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Kārkliņa, Daina
, 
Sandra Muižniece-Brasava

Sandra Muižniece-Brasava

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Muižniece-Brasava, Sandra
 et 
Ruta Galoburda

Ruta Galoburda

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Galoburda, Ruta
  
19 janv. 2018
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Publié en ligne: 19 janv. 2018
Pages: 474 - 480
Reçu: 04 oct. 2016
Accepté: 16 nov. 2017
DOI: https://doi.org/10.1515/prolas-2017-0070
Mots clés
© 2017 Asnate Ķirse et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ķirse, Asnate
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Kārkliņa, Daina
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Muižniece-Brasava, Sandra
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Galoburda, Ruta
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Langue:
Anglais
Périodicité:
6 fois par an
Sujets de la revue:
Intérêt général, Mathématiques, Mathématiques générales
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