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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
North-Caucasus Federal University
2022-08-01
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| coleção: | Современная наука и инновации |
| Assuntos: | |
| Acesso em linha: | https://msi.elpub.ru/jour/article/view/185 |
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