„The use of tartary buckwheat whole flour for bakery products: recent experience in Italy“ (2010) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 34(2), S. 33–38. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3616 (Zugegriffen: 2 November 2026).