Saar, H., Adra, K., Kriščiunaite T., Vaikma, H.

Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parameters

author

Saar, Helen

Adra, Karl

Kriščiunaite, Tiina

Vaikma, Helen

statement of authorship

Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma

source

16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts

location of publication

Jelgava

publisher

Latvia University of Life Sciences and Technologies

year of publication

2023

pages

p. 20

conference name, date

FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023

conference location

Jelgava, Latvia

url

https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

subject term

toiduainetekeemia

piimatooted

tootearendus

taimed

tekstuur

keyword

rheology

plant-based

texture

sensory analysis

ISSN

2501-0190

ISBN

978-9984-48-411-2

Open Access

classifier

5.2

TTÜ department

ärikorralduse instituut

language

inglise

Saar, H., Adra, K., Kriščiunaite T., Vaikma, H. Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parameters // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 20. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf