APLEVICZ, K. S.; MAZO, J. Z.; SANTOS NETO, N. K. dos; NALEVAIKO, F. S.; SANT´ANNA, E. S. <b>Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique. Acta Scientiarum. Technology, [S. l.], v. 36, n. 4, p. 713–719, 2014. DOI: 10.4025/actascitechnol.v36i4.19703. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/19703. Acesso em: 7 set. 2025.