prindi

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

autor
Saar, Helen
Adra, Karl
Kriščiunaite, Tiina
Vaikma, Helen
vastutusandmed
Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
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
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
toiduainetekeemia
piimatooted
tootearendus
taimed
tekstuur
võtmesõna
rheology
plant-based
texture
sensory analysis
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
klassifikaator
5.2
TTÜ struktuuriüksus
ärikorralduse instituut
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