FARAHMAND, Elham; RAZAVI, Seyed Hadi; CABONI, Pierluigi; MOHTASEBI, Seyed Saeid; PISANO, Maria Barbara. Optimizing Sourdough Process for the Production of Honey and Rose-Like Aromas in Breads. Applied Food Biotechnology, [S. l.], v. 8, n. 4, p. 255–265, 2021. DOI: 10.22037/afb.v8i4.33499. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/33499. Acesso em: 27 jul. 2026.