Andrei Simon, Cristina G. Grigoras, Lidia Favier, Gabriela Muntianu, Lucian Gavrila. APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE SOME FERMENTATION AND FORMULATION CONDITIONS OF WHEAT DOUGH FORTIFIED WITH MALT CULMS FLOUR.
Annals of the University Dunarea de Jos of Galati, Fascicle Vi-Food Technology, 2020, 43 (2), pp.84-99.
⟨10.35219/foodtechnology.2019.2.06⟩.
⟨hal-02498314⟩