SZEMJÁN, Tibor; KORZENSZKY, Péter. Comparison of different leavening methods in bakery technology. Animal welfare, Ethology and Housing Systems (AWETH), [S. l.], v. 15, n. 2, p. 73–80, 2019. DOI: 10.17205/SZIE.AWETH.2019.2.073. Disponível em: https://journal.uni-mate.hu/index.php/aweth/article/view/6463. Acesso em: 5 dec. 2025.