Have a personal or library account? Click to login
Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour Cover

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 77 (2023): Issue 2 (April 2023)
By: Liene Jansone and  Daiga Kunkulberga  
Open Access
|May 2023

Authors

Liene Jansone

liene.jansone@cannelle.lv

Cannelle Bakery Ltd, Latvia

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 | Journal ISSN: 1407-009X
Journal RSS Feed
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
Publication frequency: 6 issues per year
Keywords:
vegetable cake,
legumes,
bean curd,
protein composition
Related subjects:
General interest,
Mathematics,
General mathematics

© 2023 Liene Jansone, Daiga Kunkulberga, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution 4.0 License.

Previous articleVolume 77 (2023): Issue 2 (April 2023)Next article