ZHEMELA, Hr. P.; BAHAN, A. V.; BARABOLIA, O. V.; SHAKALIY, S. M.; CHAIKA, T. O. ECOLOGICAL BAKING OF WHEAT BREAD USING HOP SOURDOUGHS AND SPIRULINA. Scientific Progress & Innovations, [S. l.], n. 1, p. 100–106, 2020. DOI: 10.31210/visnyk2020.01.11. Disponível em: https://journals.pdau.edu.ua/visnyk/article/view/1298. Acesso em: 15 oct. 2025.