Antonova A, Dzyuba N. OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI". ATBP [інтернет]. 12Чер2017 [cited 27Чер2026];9(1). Available from: https://journals.ontu.edu.ua/index.php/atbp/article/view/499