« Rheological properties of the wheat flour supplemented with different additives ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 35, no. 1 (juin 15, 2011): 54–62. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3435.