IMPROVING THE RECIPE OF CHEESE MOUSSE WITH DIETARY FIBER AND THEIR INFLUENCE ON ORGANOLEPTIC PROPERTIES. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 2 (38), p. 93–106, 2025. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/208. Acesso em: 10 apr. 2026.