NIKITCHINA, T.; MANOLI, T.; LEBEDENKO, T.; KOZHEVNIKOVA, V. Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service. Technology audit and production reserves, [S. l.], v. 5, n. 3(61), p. 21–25, 2021. DOI: 10.15587/2706-5448.2021.242280. Disponível em: https://journals.uran.ua/tarp/article/view/242280. Acesso em: 7 jan. 2025.