MAZI, B. G. Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 1, p. 49–53, 2019. DOI: 10.24925/turjaf.v7i1.49-53.2081. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2081. Acesso em: 22 nov. 2024.