LAPYTSKA, N.; SHKLIAIEV, O.; STEPANKOVA, G.; NOVIK, A.; HREVTSEVA, N.; SHYDAKOVA-KAMENIUKA, O.; BRYKOVA, T.; GONTAR, T.; GORODYSKA, O.; VASYLENKO, O. Determining the influence of vegetable powders on the formation of ginger cookie quality. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 11 (135), p. 6–16, 2025. DOI: 10.15587/1729-4061.2025.331105. Disponível em: https://journals.uran.ua/eejet/article/view/331105. Acesso em: 7 feb. 2026.