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

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

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 71 (2017): Issue 6 (December 2017)

By: Asnate Ķirse, Daina Kārkliņa, Sandra Muižniece-Brasava and Ruta Galoburda

Open Access

|Jan 2018

Authors

Asnate Ķirse

asnate.kirse@llu.lv

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

Daina Kārkliņa

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

Sandra Muižniece-Brasava

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

Ruta Galoburda

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

DOI: https://doi.org/10.1515/prolas-2017-0070 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

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Language: English

Page range: 474 - 480

Submitted on: Oct 4, 2016

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Accepted on: Nov 16, 2017

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Published on: Jan 19, 2018

Published by: Latvian Academy of Sciences

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues per year

Keywords:

processing technology,

reference intake,

Related subjects:

General interest,

General mathematics

© 2018 Asnate Ķirse, Daina Kārkliņa, Sandra Muižniece-Brasava, Ruta Galoburda, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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