“USE OF MODIFIED STARCHES IN THE TECHNOLOGY OF MILK AND CREAM SAUCES” (2025) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (2 (38), pp. 19–28. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/202 (Accessed: 10 April 2026).