EL FECHTALI, T.; MIMOUNE REFFAI, Y.; IDBELLA, M. The leavening Ability of many lactic acid bacteria Isolated from Spontaneous Sourdough. Emirates Journal of Food and Agriculture, [S. l.], v. 35, n. 1, 2023. DOI: 10.9755/ejfa.2023.v35.i1.2990. Disponível em: https://ejfa.me/index.php/journal/article/view/2990. Acesso em: 11 oct. 2025.