„Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity“ (2015) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 39(1), S. 81–92. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1563 (Zugegriffen: 2 November 2026).