Latvian Citizens’ Knowledge about Dietary Fibre
Dace Kļava, Evita Straumīte, Zanda Krūma, Raquel P. F. Guiné
Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread
Rūta Mūrniece, Dace Kļava
The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development
Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, Anna Traksmaa
Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
Dace Klava, Evita Straumite, Liene Jansone, Andris Sedmalis
Crispbreads with Carrot and Pumpkin Processing by-Products
Daiga Konrade, Dace Kļava, Ilze Grāmatiņa, Solvita Kampuse, Tatjana Kince
Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients
Solvita Kampuse, Liene Ozola, Zanda Krūma, Dace Kļava, Ruta Galoburda, Evita Straumīte, Inese Siksna
Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition
Daiga Konrade, Dace Klava