« Influence of L-cysteine and a fungal protease combination on the physical properties of bread made from short gluten flours » (2009) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 33(1), p. 20–24. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3635 (Consulté le: 2 novembre 2026).