„Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium“ (2017) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 41(2), S. 86–101. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1184 (Zugegriffen: 2 November 2026).