Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces
Ozola, Liene, Kampuse, Solvita
Crispbreads with Carrot and Pumpkin Processing by-Products
Konrade, Daiga, Kļava, Dace, Grāmatiņa, Ilze, Kampuse, Solvita, Kince, Tatjana
Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice
Jansone, Liene, Kampuse, Solvita, Krūma, Zanda, Līdums, Ivo
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
Concentration of Bioactive and Mineral Compounds in Enteral Tube Feed Products Made of Plant-Based Ingredients
Ozola, Liene, Kampuse, Solvita
Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products
Kampuse, Solvita, Ozola, Liene, Straumite, Evita, Galoburda, Ruta
Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink
Kārkliņa, Klinta, Kampuse, Solvita
Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces
Berņa, Elga, Kampuse, Solvita, Straumīte, Evita, Mūrniece, Irisa