ROMANCHUK, I.; RUDAKOVA, T.; MINOROVA, A.; VOROSHCHUK, V.; NARIZHNYY, S.; KOROL-BEZPALA, L.; ZAHORUI, L. Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 11 (140), p. 72–82, 2026. DOI: 10.15587/1729-4061.2026.356499. Disponível em: https://journals.uran.ua/eejet/article/view/356499. Acesso em: 7 may. 2026.