APPLICATION OF PHYSICAL AND MATHEMATICAL METHODS AT THE EXAMINATION OF DRY BREAKFAST FOODS. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 2 (38), p. 107–125, 2025. DOI: 10.31359/2312-3990X-2025-38-2-107. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/209. Acesso em: 26 may. 2026.