Andrea, B., Gerardo, B., Corrado, Z., Gianluca, C., Gergő, S. and György, V. (2010) “The use of tartary buckwheat whole flour for bakery products: recent experience in Italy”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 34(2), pp. 33-38. Available at: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3616 (Accessed: 28April2024).