USE OF SOY FIBER AS A SOURCE OF DIETARY FIBER IN THE RECIPE OF EMULSION-TYPE SAUCES. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (37), p. 30–47, 2025. DOI: 10.31359/2312-3990X-2025-37-30. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/186. Acesso em: 26 may. 2026.