Vasilean I, Banuc M, Patrascu L, Constantin OE. Studies on the use of carob powder and Bacillus subtilis for improving functionality of the cereal bars. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 1Sep.2022 [cited 16May2024];46(2):125-40. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/5926