Order Article Reprints

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

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

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