« The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36, no. 1 (juin 15, 2012): 97–103. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/2280.