„Rheological behavior of indian traditional fermented wheat batters used for preparation of Kurdi & Seera“. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 38, no. 1 (Juni 15, 2014): 75–86. Zugegriffen November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1735.