Banu, I., Vasilean, I. and Aprodu, I. (2011) “Quality evaluation of the sourdough rye breads”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 35(2), pp. 94-105. Available at: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3524 (Accessed: 2May2024).