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

author
statement of authorship
Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma
source
location of publication
Jelgava
publisher
year of publication
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
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
TTÜ department
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