“EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ” (2025) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (2 (38), pp. 66–76. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/206 (Accessed: 10 April 2026).