« Current approaches in sourdough production with valuable characteristics for technological and functional applications ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 44, no. 1 (juin 26, 2020): 132–148. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3449.