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

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

Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
By: Sigita Boča,  Ruta Galoburda,  Imants Skrupskis and  Dace Skrupska  
Open Access
|Jul 2014

Authors

Sigita Boča

sigita.boca@apollo.lv

Ruta Galoburda

Imants Skrupskis

Dace Skrupska

DOI: https://doi.org/10.2478/plua-2014-0002 | Journal eISSN: 2256-0939
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Language: English
Page range: 12 - 24
Published on: Jul 29, 2014
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Strawberries,
variety,
hydrocolloids,
apparent viscosity,
consistency
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2014 Sigita Boča, Ruta Galoburda, Imants Skrupskis, Dace Skrupska, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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