Lactic Acid Bacteria and Yeasts Associations for Quality Assurance of Sourdough in the Bread Industry
- DOI
- 10.5281/zenodo.19707115
- Published
- 2026
- Container
- Not recorded
- Publisher
- Zenodο
- Open access
- yes
Credibility signals
limited evidence Score 47/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.5281/zenodo.19707115,
title = {Lactic Acid Bacteria and Yeasts Associations for Quality Assurance of Sourdough in the Bread Industry},
author = {Sanita Reidzane and Ilmars Dukulis},
year = {2026},
doi = {10.5281/zenodo.19707115},
url = {https://doi.org/10.5281/zenodo.19707115}
}RIS
TY - JOUR TI - Lactic Acid Bacteria and Yeasts Associations for Quality Assurance of Sourdough in the Bread Industry AU - Sanita Reidzane AU - Ilmars Dukulis PY - 2026 DO - 10.5281/zenodo.19707115 UR - https://doi.org/10.5281/zenodo.19707115 ER -
APA
Reidzane, S., & Dukulis, I. (2026). Lactic Acid Bacteria and Yeasts Associations for Quality Assurance of Sourdough in the Bread Industry. https://doi.org/10.5281/zenodo.19707115