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...
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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | ロシア語 |
| 出版事項: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
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| シリーズ: | Пищевые системы |
| 主題: | |
| オンライン･アクセス: | https://www.fsjour.com/jour/article/view/311 |
| タグ: |
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