СТУКАЛЬСЬКА, .; MARTSYN Т.; MARKIN Д. Nutritional value of macarons made with plant-based ingredients and natural coloring. Commodity science. Technologies. Engineering, [S. l.], v. 55, n. 3, p. 111–122, 2025. DOI: 10.31617/2.2025(55)08. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/2350. Acesso em: 16 sep. 2025.