Potatoes as wheat flour substitute in gluten-free pastry cream Cover

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Potatoes as wheat flour substitute in gluten-free pastry cream

Rural Sustainability Research

Volume 50 (2023): Issue 345 (December 2023)

By: Tatjana Kince, Elina Zilinska, Ruta Galoburda, Lolita Tomsone, Evita Straumite, Juris Goldmanis and Martins Sabovics

Open Access

|Jan 2024

Authors

Tatjana Kince

tatjana.kince@lbtu.lv

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Elina Zilinska

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ruta Galoburda

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Lolita Tomsone

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Evita Straumite

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Juris Goldmanis

Ltd Ineses Tortes, Latvia

Martins Sabovics

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

DOI: https://doi.org/10.2478/plua-2023-0017 | Journal eISSN: 2256-0939

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Language: English

Page range: 73 - 84

Submitted on: Dec 4, 2023

Accepted on: Dec 18, 2023

Published on: Jan 22, 2024

Published by: Latvia University of Life Sciences and Technologies

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

potato variety,

cream textural properties,

nutritional value,

phenolic compounds,

antioxidant activity

Related subjects:

© 2024 Tatjana Kince, Elina Zilinska, Ruta Galoburda, Lolita Tomsone, Evita Straumite, Juris Goldmanis, Martins Sabovics, 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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