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

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

Open Access
|Oct 2022

References

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Language: English
Page range: 23 - 31
Submitted on: Mar 6, 2022
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Accepted on: Jun 20, 2022
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Published on: Oct 13, 2022
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 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.