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Journal: Appl. Sci., 2026
Volume: 16
Number: 5407
5407
Article: Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain
Authors: by Aliona Ghendov-Mosanu, Iurie Rumeus, Sorina Ropciuc, Olesea Saitan, Viorica Bulgaru, Svetlana Leatamborg, Galina Lupascu and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2076-3417/16/11/5407

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