Potatoes as wheat flour substitute in gluten-free pastry cream
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DOI: https://doi.org/10.2478/plua-2023-0017 | Journal eISSN: 2256-0939
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
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© 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.