Aprodu, I., & Banu, I. (2016). Comparative analyses of physicochemical and technological properties of triticale, rye and wheat. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 40(2), 31-39. Retrieved from https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1498