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Physical, Rheological and Nutritional Properties of Plant-Based Frozen Dessert Cover

Physical, Rheological and Nutritional Properties of Plant-Based Frozen Dessert

Rural Sustainability Research
Volume 52 (2024): Issue 347 (December 2024)
By: Jelena Zagorska,  Bella Laura Stamere,  Ruta Galoburda,  Inga Ciprovica and  Evita Strausa  
Open Access
|Dec 2024

Authors

Jelena Zagorska

jelena.zagorska@lbtu.lv

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Bella Laura Stamere

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ruta Galoburda

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Inga Ciprovica

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Evita Strausa

SIA Tērvete food, 4 Kuldīgas šoseja, Druva, Latvia
DOI: https://doi.org/10.2478/plua-2024-0013 | Journal eISSN: 2256-0939
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Language: English
Page range: 31 - 43
Submitted on: Sep 29, 2024
Accepted on: Nov 1, 2024
Published on: Dec 31, 2024
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
frozen dessert,
viscosity,
air bubble,
overrun,
melting rate,
rheological properties
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2024 Jelena Zagorska, Bella Laura Stamere, Ruta Galoburda, Inga Ciprovica, Evita Strausa, 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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