BELEMETS, T.; RADZIEVSKAYA, I.; YUSHCHENKO, N.; KUZMYK, U. Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (106), p. 14–23, 2020. DOI: 10.15587/1729-4061.2020.210006. Disponível em: https://journals.uran.ua/eejet/article/view/210006. Acesso em: 17 jul. 2024.