« Impact of drying method on bioactive compounds, functional and thermal properties of durum wheat (Triticum durum) sprouts ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 46, no. 1 (mars 29, 2022): 79–92. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/5414.