The way in which use of different cheeses impacts the look of a pizza has been evaluated in a new study. The Institute of Food Technologists (IFT) how composition and functional differences of mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone affected browning and blistering.Most consumers have an idea what they want their pizza slice to look like. The study found that the elasticity, free oil, moisture, water activity and transition ...
via Medindia Health News More READ
via Medindia Health News More READ
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