Calculations of the recipes for ryazhenka 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 2 (2009)
- Pages: 29-30
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324996
- ID: 324996
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Abstract
Calculations of the ryazhenka recipes for manufacturing the product from recombined raw materials with 2.5% and 4% fat levels are given.
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