1.
Banu I, Vasilean I, Aprodu I. Quality evaluation of the sourdough rye breads. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 23Nov.2011 [cited 2May2024];35(2):94-05. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3524