Stoenescu G, Ionescu VS, Banu I. Rheological properties of the wheat flour supplemented with different additives. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 15Jun.2011 [cited 29Apr.2024];35(1):54-2. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3435