THE INFLUENCE OF MILK WHEY ON THE FORMATION OF THE QUALITY OF FRUIT AND VEGETABLE JELLY. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (35), p. 47–61, 2026. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/74. Acesso em: 11 apr. 2026.