Ghendov-Mosanu, A.; Ropciuc, S.; Dabija, A.; Saitan, O.; Boestean, O.; Paiu, S.; Rumeus, I.; Leatamborg, S.; Lupascu, G.; Codină, G.G.
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. Foods 2025, 14, 41.
https://doi.org/10.3390/foods14010041
AMA Style
Ghendov-Mosanu A, Ropciuc S, Dabija A, Saitan O, Boestean O, Paiu S, Rumeus I, Leatamborg S, Lupascu G, Codină GG.
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. Foods. 2025; 14(1):41.
https://doi.org/10.3390/foods14010041
Chicago/Turabian Style
Ghendov-Mosanu, Aliona, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, and Georgiana Gabriela Codină.
2025. "Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars" Foods 14, no. 1: 41.
https://doi.org/10.3390/foods14010041
APA Style
Ghendov-Mosanu, A., Ropciuc, S., Dabija, A., Saitan, O., Boestean, O., Paiu, S., Rumeus, I., Leatamborg, S., Lupascu, G., & Codină, G. G.
(2025). Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. Foods, 14(1), 41.
https://doi.org/10.3390/foods14010041
