CHOIŃSKA, R.; GIRYN, H.; PIASECKA-JÓŹWIAK, K.; KOTYRBA, D.; BARTOSIAK, E. GLUCOSE CONSUMPTION AND LACTIC ACID FORMATION IN MILLET SOURDOUGH FERMENTED WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 3, p. 921–923, 2016. DOI: 10.15414/jmbfs.2016/17.6.3.921-923. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8549. Acesso em: 30 sep. 2026.