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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
Open Access
Influence of
Sous vide
Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads
Asnate Ķirse
Asnate Ķirse
,
Daina Kārkliņa
Daina Kārkliņa
,
Sandra Muižniece-Brasava
Sandra Muižniece-Brasava
and
Ruta Galoburda
Ruta Galoburda
| Jan 19, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
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Published Online:
Jan 19, 2018
Page range:
474 - 480
Received:
Oct 04, 2016
Accepted:
Nov 16, 2017
DOI:
https://doi.org/10.1515/prolas-2017-0070
Keywords
cowpea
,
maple pea
,
processing technology
,
reference intake
,
hedonic scale
© 2017 Asnate Ķirse et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Asnate Ķirse
Faculty of Food Technology, Latvia University of Agriculture
Jelgava, Latvia
Daina Kārkliņa
Faculty of Food Technology, Latvia University of Agriculture
Jelgava, Latvia
Sandra Muižniece-Brasava
Faculty of Food Technology, Latvia University of Agriculture
Jelgava, Latvia
Ruta Galoburda
Faculty of Food Technology, Latvia University of Agriculture
Jelgava, Latvia