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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
Open Access
Crispbreads with Carrot and Pumpkin Processing by-Products
Daiga Konrade
Daiga Konrade
,
Dace Kļava
Dace Kļava
,
Ilze Grāmatiņa
Ilze Grāmatiņa
,
Solvita Kampuse
Solvita Kampuse
and
Tatjana Kince
Tatjana Kince
| May 08, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
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Published Online:
May 08, 2018
Page range:
91 - 96
Received:
Nov 14, 2016
Accepted:
Nov 29, 2017
DOI:
https://doi.org/10.2478/prolas-2018-0015
Keywords
carotenoids
,
crispbread
,
dietary fibre
,
extrusion
© 2018 Daiga Konrade et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.