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	1.	Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs. [electronic resource] by Aprodu, Iuliana Vasilean, Ina Muntenită, Cristian Patrascu, Livia Producer: 20190807 In: Food chemistry vol. 293 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour. [electronic resource] by Pătraşcu, Livia Banu, Iuliana Vasilean, Ina Aprodu, Iuliana Producer: 20170726 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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