Alkay, Z., 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”. Journal of Microbiology, Biotechnology and Food Sciences, vol. 12, no. 5, Jan. 2023, p. e5643, doi:10.55251/jmbfs.5643.