RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS
Due to the high content of fats, moisture and fairly intense breakdown of proteins, soft cheeses have a creamy or curdled consistency. The production of such cheeses with the use of various vegetable additives allows you to make the product more piquant and possessing high nutritional value.
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Russo |
| Опубликовано: |
North-Caucasus Federal University
2022-08-01
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| Серии: | Современная наука и инновации |
| Предметы: | |
| Online-ссылка: | https://msi.elpub.ru/jour/article/view/185 |
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