„Studies on pasting and functional properties of flour from cannellini cowpea and its potential in baking“ (2017) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 41(1), S. 20–29. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1309 (Zugegriffen: 2 November 2026).