Possibility of using natural cheeses for pizza production
The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw material to produce pizza. Cheeses were produced in...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Articolo |
| Lingua: | russo |
| Pubblicazione: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
|
| Serie: | Пищевые системы |
| Soggetti: | |
| Accesso online: | https://www.fsjour.com/jour/article/view/311 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|