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

autor
Saar, Helen
Adra, Karl
vastutusandmed
Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma
ilmumiskoht
Jelgava
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
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
klassifikaator
5.2
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