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Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
Open Access
The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts
Sigita Boča
Sigita Boča
,
Ruta Galoburda
Ruta Galoburda
,
Imants Skrupskis
Imants Skrupskis
and
Dace Skrupska
Dace Skrupska
| Jul 29, 2014
Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
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Published Online:
Jul 29, 2014
Page range:
12 - 24
DOI:
https://doi.org/10.2478/plua-2014-0002
Keywords
Strawberries
,
variety
,
hydrocolloids
,
apparent viscosity
,
consistency
© 2014 Latvia University of Agriculture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sigita Boča
Department of Nutrition, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Ruta Galoburda
Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Imants Skrupskis
Department of Nutrition, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Dace Skrupska
Department of Languages, LLU, Liela iela 2, Jelgava LV–3001, Latvia