ISABEKOVA, M.S.; UMIRALIYEVA, L.B. Studying the physiological and biochemical properties of lactic bacteria cultures in the creation of sourdough for bread. Fundamental and Experimental Biology, [S. l.], v. 108, n. 4, p. 60–67, 2022. DOI: 10.31489/2022bmg4/60-67. Disponível em: https://feb.buketov.edu.kz/bmg-vestnik/article/view/360. Acesso em: 1 dec. 2025.