[1]
Gul, L.B. , Gul, O. e Con, A.H. 2022. Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology. Acta Scientiarum. Technology. 44, 1 (jan. 2022), e57040. DOI:https://doi.org/10.4025/actascitechnol.v44i1.57040.