Isabekova, M.S., and L.B. Umiraliyeva. “Studying the Physiological and Biochemical Properties of Lactic Bacteria Cultures in the Creation of Sourdough for Bread”. Fundamental and Experimental Biology 108, no. 4 (December 23, 2022): 60–67. Accessed December 1, 2025. https://feb.buketov.edu.kz/bmg-vestnik/article/view/360.