Olaru, L., Nistor, O., Andronoiu, D., Barbu, V. V., Ghinea, I. O. and Botez, E. (2018) “Evaluation of ohmic heating effects on bell pepper puree with added citrus pectin”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 42(2), pp. 79-94. Available at: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1133 (Accessed: 6May2024).