KAPRELYANTS, L.; POZHITKOVA, L. .; TRUFKATI , L. . . Probiotic fermented cereal-based functional foods. Problems of Environmental Biotechnology, [S. l.], n. 1, 2021. DOI: 10.18372/2306-6407.1.16119. Disponível em: http://jrnl.kai.edu.ua/index.php/ecobiotech/article/view/16119. Acesso em: 14 jun. 2026.