ALKAY, Z.; ALKAY, R.; DERTLI, E.; KÖKTEN, K.; DURAK, M. Z. The RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 5, p. e5643, 2023. DOI: 10.55251/jmbfs.5643. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/5643. Acesso em: 7 may. 2024.