OPTIMIZATION OF THE RECIPE COMPOSITION OF CUPCAKES  ENRICHED WITH EXTRUDED SUNFLOWER SEED FLOUR (FESSK). Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (37), p. 150–165, 2025. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/195. Acesso em: 11 apr. 2026.