The way in which use of different cheeses impacts the look of a pizza has been evaluated in a new study.
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The researchers found that a sufficient amount of free oil prevents moisture evaporation, and thus less intensive browning on Gruyere and provolone, and hardly at all with Emmental. Therefore, these cheeses can be combined with the easily blistering mozzarella to create a gourmet pizza with a less burnt appearance.
The study was published in the Journal of Food Science.
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