THE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZA

THE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZA

This article explores the effect of various cheeses in pizza recipes on the physicochemical and organoleptic characteristics of finished products.

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Bibliographic Details
Main Authors:	A. V. Borisova, A. V. Barsukova, O. O. Egorova
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-08-01
Series:	Современная наука и инновации
Subjects:	cheese pizza mozzarella dairy products extensibility
Online Access:	https://msi.elpub.ru/jour/article/view/158
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