@article{alioğlu_özülkü_2021,  title={Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits},  volume={41},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.28820},  DOI={10.1590/fst.28820},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={ALIOĞLU, Tuba and ÖZÜLKÜ, Görkem},  year={2021},  month={Oct},  pages={1009–1016} }