Comasio, A., Van Kerrebroeck, S., Harth, H., Verté, F., & De Vuyst, L. (2020). Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs. Microorganisms.

Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst. "Potential of Bacteria From Alternative Fermented Foods As Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 2020.

Comasio, Andrea, et al. "Potential of Bacteria From Alternative Fermented Foods As Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 2020.