FARAHMAND, E.; RAZAVI, . S. H. .; CABONI, P.; MOHTASEBI, S. S. .; PISANO, M. B. . 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: 16 apr. 2024.