Screening and identification of lactic acid bacteria and yeast strains from raw materials with potential for application in sourdough technology. Scifood, Nitra, Slovakia, v. 20, n. 1, p. 244–264, 2026. DOI: 10.5219/scifood.90. Disponível em: https://scifood.eu/journal/index.php/1/article/view/90. Acesso em: 7 apr. 2026.