KHRUNDIN, Dmitrii. Physicochemical, Rheological and Sensorial Changes of Lactobacillus bulgaricus fermented rice-base product: Influence of Processing Parameters. Applied Food Biotechnology, [S. l.], v. 12, n. 1, p. 1–13 (e23), 2025. DOI: 10.22037/afb.v12i1.49480. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/49480. Acesso em: 8 jul. 2026.