КОРНІЄНКО, І. М. Physical-chemical and microbiological research of yeast-free sourdough for bakery products of functional purpose. Problems of Environmental Biotechnology, [S. l.], n. 2, 2020. DOI: 10.18372/2306-6407.2.14756. Disponível em: http://jrnl.kai.edu.ua/index.php/ecobiotech/article/view/14756. Acesso em: 14 jun. 2026.