Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
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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
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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.