« Growth and cell viability improve of the probiotic strain Lactobacillus casei ssp. Paracasei in the presence of oat bran and buckwheat flour » (2011) Innovative Romanian Food Biotechnology, (9), p. 52–59. Disponible sur: https://ojs.ugal.ro/index.php/IFRB/article/view/3378 (Consulté le: 2 novembre 2026).