Calculation of the ryazhenka recipes with the account of fat and protein contents
- Authors: Fokina N.Z.1, Stepanova B.N.1, Fokina NZ1, Stepanova BN1
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- Issue: No 3 (2009)
- Pages: 49-51
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325065
- ID: 325065
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Abstract
Calculations of the recipes for ryazhenka production with 2,5% and 1,5% fat levels and for ryazhenka with 2,5% and 6% fat contents from natural and recombined milk
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