SLOBODYANYUK, Nataliia; TKACHUK, Oksana; Brovenko Тetiana; LEBEDENKO, Tetiana; TOLOK, Halyna; NOVICHKOVA, Tamara; DROZD, Petro; GRUNTKOVSKYI, Mykola. Evaluation of the usage of spontaneous fermentation sourdough starters and their influence on the quality indicators of wheat bread. In: PRISS, Olesia et al. Advances in food technology and innovation. Tallinn, Estonia: Scientific Route OÜ®,2026. p. 87–119. DOI: 10.21303/978-9908-845-03-6.ch4. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-845-03-6/chapter/196. Acesso em: 5 july. 2026.