“Effect of the Addition of Wheat Bran Stream on Dough Rheology and Bread Quality”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36, no. 1 (June 15, 2012): 39–52. Accessed November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/2261.