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For: Lebedenko T, Kozhevnikova V, Novichkova T, Kotuzaki O. FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS. EUREKA: Life Sciences 2020;4:36-44. [DOI: 10.21303/2504-5695.2019.00971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open

For:	Lebedenko T, Kozhevnikova V, Novichkova T, Kotuzaki O. FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS. EUREKA: Life Sciences 2020;4:36-44. [DOI: 10.21303/2504-5695.2019.00971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open

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Sofo A, Galluzzi A, Zito F. A Modest Suggestion: Baking Using Sourdough - a Sustainable, Slow-Paced, Traditional and Beneficial Remedy against Stress during the Covid-19 Lockdown. HUMAN ECOLOGY: AN INTERDISCIPLINARY JOURNAL 2021;49:99-105. [PMID: 33612915 PMCID: PMC7880519 DOI: 10.1007/s10745-021-00219-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 02/03/2021] [Indexed: 06/12/2023]