« Characterization of millet and buckwheat sourdoughs fermenting with autochthonous Pediococcus pentosaceus strains » (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(2), p. 63–71. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1504 (Consulté le: 2 novembre 2026).