Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
Authors
Evita Straumite
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Liene Jansone
Cannelle Bakery Ltd, Saldus, Latvia
Andris Sedmalis
Cannelle Bakery Ltd, Saldus, Latvia
DOI: https://doi.org/10.2478/plua-2022-0004 | Journal eISSN: 2256-0939
Language: English
Page range: 23 - 31
Submitted on: Mar 6, 2022
Accepted on: Jun 20, 2022
Published on: Oct 13, 2022
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2022 Dace Klava, Evita Straumite, Liene Jansone, Andris Sedmalis, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.