Stoenescu, G., Ionescu, V. S., & Banu, I. (2011). Rheological properties of the wheat flour supplemented with different additives. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 35(1), 54-62. Retrieved from https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3435