Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
, , et
13 oct. 2022
À propos de cet article
Publié en ligne: 13 oct. 2022
Pages: 23 - 31
Reçu: 06 mars 2022
Accepté: 20 juin 2022
DOI: https://doi.org/10.2478/plua-2022-0004
Mots clés
© 2022 Dace Klava et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Klava, Dace
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Straumite, Evita
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Jansone, Liene
Cannelle Bakery LtdSaldus, Latvia
Sedmalis, Andris
Cannelle Bakery LtdSaldus, Latvia