GNITSEVYCH В.; DORONIN К. Justification for the choice of starter cultures for the production of fermented hummus. Commodity science. Technologies. Engineering, [S. l.], v. 55, n. 3, p. 73–83, 2025. DOI: 10.31617/2.2025(55)05. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/2347. Acesso em: 16 sep. 2025.