« The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains » (2012) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 36(1), p. 97–103. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/2280 (Consulté le: 2 novembre 2026).