PAUCEAN, A. ., MAN, S. M. . and SOCACI, S. A. . (2016) “WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID”, Studia Universitatis Babeș-Bolyai Chemia, 61(2), pp. 103–118. Available at: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8311 (Accessed: 19 December 2024).