DEMYDOVA, Anastasiia; PANASYUK, Svitlana; HUNKO, Yurii. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional properties. In: SERDIUK, Marina et al. Innovative approaches in food processing and sustainability. Tallinn, Estonia: Scientific Route OÜ®,2025. p. 218–238. DOI: 10.21303/978-9908-9706-2-2.ch11. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/102. Acesso em: 15 june. 2026.