Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour
By: Liene Jansone and Daiga Kunkulberga
Authors
Daiga Kunkulberga
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
DOI: https://doi.org/10.2478/prolas-2023-0018 | Journal eISSN: 2255-890X (formerly 1407-009X) | Journal ISSN: 1407-009X
Language: English
Page range: 126 - 131
Submitted on: Mar 29, 2022
Accepted on: Aug 1, 2022
Published on: May 18, 2023
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
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© 2023 Liene Jansone, Daiga Kunkulberga, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution 4.0 License.