« Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies » (2013) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 37(2), p. 68–81. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/2158 (Consulté le: 2 novembre 2026).