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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...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Almaty Technological University
2021-01-01
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| シリーズ: | Алматы технологиялық университетінің хабаршысы |
| 主題: | |
| オンライン･アクセス: | https://www.vestnik-atu.kz/jour/article/view/228 |
| タグ: |
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