Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
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13 ott 2022
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 13 ott 2022
Pagine: 23 - 31
Ricevuto: 06 mar 2022
Accettato: 20 giu 2022
DOI: https://doi.org/10.2478/plua-2022-0004
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© 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