« Influence of L-cysteine and a fungal protease combination on the physical properties of bread made from short gluten flours ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33, no. 1 (juin 15, 2009): 20–24. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3635.