HONCHAR, Yuliia; GNITSEVYCH, Victoriya. Improving the quality of dairy sauces by using condensed low-lactose milk whey. In: PRISS, Olesia et al. Food technology progressive solutions. Tallinn, Estonia: Scientific Route OÜ®,2024. p. 152–168. DOI: 10.21303/978-9916-9850-4-5.ch6. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9916-9850-4-5/chapter/69. Acesso em: 15 june. 2026.