msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal Universitymsi-158Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВTECHNOLOGY OF FOOD PRODUCTSИЗУЧЕНИЕ ВЛИЯНИЯ ВИДА СЫРА НА ОРГАНОЛЕПТИЧЕСКИЕ И ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА ПИЦЦЫTHE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZAБорисоваА. В.BorisovaA. V.anna borisova 63@mail.ruБарсуковаА. В.BarsukovaA. V.anyuta-barsukova.barsukova@yandex.ruЕгороваО. О.EgorovaO. O.olgaegorovaolga98@yandex.ruСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation20190408202204145155Copyright © Борисова А.В., Барсукова А.В., Егорова О.О., 20222022Борисова А.В., Барсукова А.В., Егорова О.О.Borisova A.V., Barsukova A.V., Egorova O.O.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/158

В данной статье исследовано влияние различных сыров в рецептурах пиццы на физико-химические и органолептические показатели готовых изделий.

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

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The authors declare that there are no conflicts of interest present.