FEDOROVA Д.; LANSKA В. The quality of gluten-free sourdough bread with starter culture LV–1. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 51, n. 3, p. 116–132, 2024. DOI: 10.31617/2.2024(51)08. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/2155. Acesso em: 23 nov. 2024.