Improving the technology of dishes from sour milk cheese
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У дослідженні представлено удосконалення сирників шляхом додавання інжиру як функціонального інгредієнта, що підвищує їх харчову цінність, органолептичні властивості та привабливість
The study demonstrates the improvement of sour-milk cheesecakes by incorporating figs as a functional ingredient, enhancing their nutritional value, organoleptic properties, and overall appeal
The study demonstrates the improvement of sour-milk cheesecakes by incorporating figs as a functional ingredient, enhancing their nutritional value, organoleptic properties, and overall appeal
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Stukalska, N. Improving the technology of dishes from sour milk cheese / N. Stukalska, O. Kuzmin, N. Shovkova // Innovations in education: prospects and challenges of today : proceedings of the 2nd International scientific and practical conference 16–19 January 2024. – Sofia, Bulgaria : International Science Group, 2024. – Pр. 333–334.