PAUCEAN, Adriana; MAN, Simona Maria; SOCACI, Sonia Ancuţa. WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 61, n. 2, p. 103–118, 2016. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8311. Acesso em: 19 dec. 2024.