The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts

Pubblicato online: 29 lug 2014

Pagine: 12 - 24

DOI: https://doi.org/10.2478/plua-2014-0002

Parole chiave

Strawberries, variety, hydrocolloids, apparent viscosity, consistency

© 2014 Latvia University of Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.