TECHNOLOGICAL ASPECTS OF FORMATION OF QUALITY INDICATORS OF MUFFINS WITH HIGH CONTENT OF NUTRIENTS. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (37), p. 117–130, 2025. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/192. Acesso em: 11 apr. 2026.