LEBEDENKO, T.; KOZHEVNIKOVA, V.; KOTUZAKI, O.; NOVICHKOVA, T. Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (100), p. 22–35, 2019. DOI: 10.15587/1729-4061.2019.174289. Disponível em: https://journals.uran.ua/eejet/article/view/174289. Acesso em: 28 apr. 2024.