„Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology“ (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(1), S. 32–42. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1338 (Zugegriffen: 2 November 2026).