Eglė Purvaneckaitė

发表论文 13 篇

代表论文

Production of Fermented Vegetables for Kimchi Using Locally Sourced Ingredients (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)
Lactose Reduction in Goat’s Milk Cheeses: Microbiological Processes and Opportunities for Small-scale Production (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)
Development of Mono-Product Vegetarian Dishes in Fine Dining Restaurant Arrivée: Creating a Sustainable Consumer Experience Through the “Roots to Leaves” Philosophy (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)
Development of Desserts Using Natural Sweeteners: Maple Syrup, Honey and Stevia (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)
The Effect of Freeze-Dried Orange Peel on the Properties of Gluten-Free Bread (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)
Factors of Sustainable Management in High-Level Restaurants (2025 · Abstract Book of the 1st International Online Conference on Innovations in Food Science and Technology, INNOFOOD 2025)