Characterization of millet and buckwheat sourdoughs fermenting with autochthonous Pediococcus pentosaceus strains. AUDJG - Food Technology [Internet]. 15 nov. 2016 [cité 2 nov. 2026];40(2):63-71. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1504