« Effect of the addition of wheat bran stream on dough rheology and bread quality » (2012) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 36(1), p. 39–52. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/2261 (Consulté le: 2 novembre 2026).