SERDYUK, Marina; BANDURA, Valentyna; KOLISNYCHENKO, Tetiana; PALAMAREK, Karina; ROMANOVSKA, Olha; Brykova Тetiana; MARUSIAK, Tetiana; PARASHCHUK, Anastasia. Development of sauce technology from fermented plant-based materials for the food industry and horeca. In: PRISS, Olesia et al. Advances in food technology and innovation. Tallinn, Estonia: Scientific Route OÜ®,2026. p. 185–219. DOI: 10.21303/978-9908-845-03-6.ch8. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-845-03-6/chapter/200. Acesso em: 5 july. 2026.