„Effect of the addition of wheat bran stream on dough rheology and bread quality“ (2012) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 36(1), S. 39–52. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/2261 (Zugegriffen: 2 November 2026).