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Crispbreads with Carrot and Pumpkin Processing by-Products Cover

Crispbreads with Carrot and Pumpkin Processing by-Products

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Daiga Konrade,  Dace Kļava,  Ilze Grāmatiņa,  Solvita Kampuse and  Tatjana Kince  
Open Access
|May 2018

Authors

Daiga Konrade

daigakonrade@gmail.com

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
DOI: https://doi.org/10.2478/prolas-2018-0015 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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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:
carotenoids,
crispbread,
dietary fibre,
extrusion
Related subjects:
General interest,
Mathematics,
General mathematics

© 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.

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