„The prebiotic and protective effects of buckwheat flour and oat bran on Lactobacillus acidophilus“ (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(2), S. 40–50. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1500 (Zugegriffen: 2 November 2026).