« Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 45, no. 1 (février 2, 2021): 38–51. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/4750.