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

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

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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:
cowpea,
maple pea,
processing technology,
reference intake,
hedonic scale
Related subjects:
General interest,
Mathematics,
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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