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