Possibility of using natural cheeses for pizza production

Possibility of using natural cheeses for pizza production

The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw material to produce pizza. Cheeses were produced in...

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Bibliographic Details
Main Authors: G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2023-10-01
Series:Пищевые системы
Subjects:
functional properties
cheese
pizza
sensory properties
rating scale
correlation analysis
Online Access:https://www.fsjour.com/jour/article/view/311
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