SAMUYLENKO, Tatyana. Stimulation of vital activity of lactic acid bacteria in the preparation of a liquid acid-forming ferments in bakery products. Food Science and Applied Biotechnology, [S.l.], v. 1, n. 2, p. 118-124, oct. 2018. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/20>. Date accessed: 26 apr. 2019. doi: https://doi.org/10.30721/fsab2018.v1.i2.20.