Physical, Rheological and Nutritional Properties of Plant-Based Frozen Dessert
Authors
Jelena Zagorska
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
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:
Related subjects:
© 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.