1.
Stoica A, Iordan M, Popescu E-C, Bărăscu E, Hossu A-M. 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 [Internet]. 15Jun.2009 [cited 7May2024];33(1):20–24. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3635