täiskirje prindi

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

autor
vastutusandmed
Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma
allikas
ilmumiskoht
Jelgava
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 20
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
TTÜ struktuuriüksus
keel
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