Stoica, A., Iordan, M., Popescu, E.-C., Bărăscu, E. and Hossu, A.-M. (2009) “Influence of L-cysteine and a fungal protease combination on the physical properties of bread made from short gluten flours”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 33(1), pp. 20–24. Available at: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3635 (Accessed: 6May2024).