Z. Alkay, R. Alkay, E. Dertli, K. Kökten, and M. Z. Durak, “The RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS”, J microb biotech food sci, vol. 12, no. 5, p. e5643, Jan. 2023.