« Rheological properties of the wheat flour supplemented with different additives » (2011) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 35(1), p. 54–62. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3435 (Consulté le: 2 novembre 2026).