„Effect of potato (Solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread“ (2015) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 39(1), S. 93–108. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1564 (Zugegriffen: 2 November 2026).