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Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice Cover

Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
By: Liene Jansone,  Solvita Kampuse,  Zanda Krūma and  Ivo Līdums  
Open Access
|Mar 2022

Authors

Liene Jansone

liene.jansone@gmail.com

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

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ivo Līdums

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/prolas-2022-0015 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 96 - 102
Submitted on: Mar 22, 2021
Accepted on: Jan 14, 2022
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
sauerkraut juice,
dehydrated juice,
maltodextrin concentrations
Related subjects:
General interest,
Mathematics,
General mathematics

© 2022 Liene Jansone, Solvita Kampuse, Zanda Krūma, Ivo Līdums, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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