GÜL, L. B.; ÇON, A. H. Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation: Interaction between Yeast and LAB in Tarhana Dough. Journal of BioScience and Biotechnology, [S. l.], v. 8, n. 1, p. 7–16, 2019. Disponível em: https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/233. Acesso em: 25 nov. 2024.