Article Versions Notes

Ghendov-Mosanu A, Rumeus I, Ropciuc S, Saitan O, Bulgaru V, Leatamborg S, Lupascu G, Codină GG. Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain. Applied Sciences. 2026; 16(11):5407. https://doi.org/10.3390/app16115407

Ghendov-Mosanu, Aliona, Iurie Rumeus, Sorina Ropciuc, Olesea Saitan, Viorica Bulgaru, Svetlana Leatamborg, Galina Lupascu, and Georgiana Gabriela Codină. 2026. "Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain" Applied Sciences 16, no. 11: 5407. https://doi.org/10.3390/app16115407

Ghendov-Mosanu, A., Rumeus, I., Ropciuc, S., Saitan, O., Bulgaru, V., Leatamborg, S., Lupascu, G., & Codină, G. G. (2026). Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain. Applied Sciences, 16(11), 5407. https://doi.org/10.3390/app16115407