The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts
DOI: https://doi.org/10.2478/plua-2014-0002 | Journal eISSN: 2256-0939
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
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© 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.