OPTIMIZATION OF THE FORMULATION OF BUTTER COOKIES ENRICHED WITH LOCAL RAW MATERIALS. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (39), p. 92–106, 2026. DOI: 10.31359/2312.3990.2026.39.1.92. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/258. Acesso em: 6 jun. 2026.