TY  JOUR
TI  Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
KW  Bakery
KW  bread
KW  sourdough
KW  yeast
KW  sourdough microbiome
KW  taste and aroma of bread
KW  quality
KW  biological effect
JO  Food Processing: Techniques and Technology
AU  Zharkova, I.M.
AU  Roslyakov, Y.F.
AU  Ivanchikov, D.S.
PY  2023
IS  53
PB  Kemerovo State University