TOKAÇ ER, N.; YABANCI AYHAN, N. The use of some local wheat species and kefir in bread making. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 2, n. 1, p. 43–51, 2023. DOI: 10.58625/jfng-2059. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/2059. Acesso em: 24 apr. 2025.