1.
Aprodu I, Bolea C, Banu I. Effect of lactic fermentation on nutritional potential of multigrain flours based on wheat, rye and oat. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 3Jul.2019 [cited 24May2025];43(1):69-0. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1653