Have a personal or library account? Click to login
Potatoes as wheat flour substitute in gluten-free pastry cream Cover

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
DOI: https://doi.org/10.2478/plua-2023-0017 | Journal eISSN: 2256-0939
Journal RSS Feed
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:
Life sciences,
Biotechnology,
Ecology,
Plant science

© 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.

Previous articleVolume 50 (2023): Issue 345 (December 2023)Next article