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OBTAINING CHEESE BRYNZA WITH CARROT
The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal rati...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Almaty Technological University
2021-01-01
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| Σειρά: | Алматы технологиялық университетінің хабаршысы |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.vestnik-atu.kz/jour/article/view/228 |
| Ετικέτες: |
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