GHOSH, D. Studies of Nutritional and Phytochemical Profiles of Fermented Sourdough. Journal of Surface Science and Technology, [S. l.], v. 33, n. 1-2, p. 19–28, 2017. DOI: 10.18311/jsst/2017/8543. Disponível em: https://www.informaticsjournals.com/index.php/jsst/article/view/8543. Acesso em: 29 apr. 2024.