GUL, L. B. .; GUL, O.; CON, A. H. . Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology. Acta Scientiarum. Technology, [S. l.], v. 44, n. 1, p. e57040, 2022. DOI: 10.4025/actascitechnol.v44i1.57040. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/57040. Acesso em: 12 set. 2025.