Calculations of the recipes for ryazhenka with the account of fat and protein contents
- Autores: Fokina N.Z.1, Stepanova B.N.1, Fokina NZ1, Stepanova BN1
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Afiliações:
- Edição: Nº 2 (2009)
- Páginas: 29-30
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324996
- ID: 324996
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Resumo
Calculations of the ryazhenka recipes for manufacturing the product from recombined raw materials with 2.5% and 4% fat levels are given.