Crispbreads with Carrot and Pumpkin Processing by-Products
Authors
Daiga Konrade
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Dace Kļava
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ilze Grāmatiņa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Tatjana Kince
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 91 - 96
Submitted on: Nov 14, 2016
Accepted on: Nov 29, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Daiga Konrade, Dace Kļava, Ilze Grāmatiņa, Solvita Kampuse, Tatjana Kince, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.