EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 2 (38), p. 66–76, 2025. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/206. Acesso em: 10 apr. 2026.