« Researches regarding the dependence of certain sensorial competences of bread upon the raw material and the processing parameters » (2009) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 33(1), p. 80–82. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3651 (Consulté le: 2 novembre 2026).