THE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZA
This article explores the effect of various cheeses in pizza recipes on the physicochemical and organoleptic characteristics of finished products.
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Russo |
| Publicat: |
North-Caucasus Federal University
2022-08-01
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| Col·lecció: | Современная наука и инновации |
| Matèries: | |
| Accés en línia: | https://msi.elpub.ru/jour/article/view/158 |
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