Petre, V., Vasile, N. et Popa, E. (2021) Evolution of rheological properties and falling number of wheat stored over a longer period of time, Innovative Romanian Food Biotechnology, (21). Disponible sur: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/4968 (Consulté le: 26août2025).