CHOCHKOV, Rosen; SAVOV, Miroslav; GOTCHEVA, Velitchka; PAPAGEORGIOU, Maria; ROCHA, João Miguel; BAEV, Vesselin; ANGELOV, Angel. Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants. Italian Journal of Food Science, Singapore, v. 35, n. 3, p. 115–129, 2023. DOI: 10.15586/ijfs.v35i3.2385. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2385. Acesso em: 16 jun. 2026.