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Dossa S, Neagu C, Lalescu D, Negrea M, Stoin D, Jianu C, Berbecea A, Cseh L, Rivis A, Suba M, et al. Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (Colocasia esculenta) Flour as a Partial Substitute for Wheat Flour. Foods. 2025; 14(20):3526. https://doi.org/10.3390/foods14203526

Dossa, Sylvestre, Christine Neagu, Dacian Lalescu, Monica Negrea, Daniela Stoin, Călin Jianu, Adina Berbecea, Liliana Cseh, Adrian Rivis, Mariana Suba, and et al. 2025. "Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (Colocasia esculenta) Flour as a Partial Substitute for Wheat Flour" Foods 14, no. 20: 3526. https://doi.org/10.3390/foods14203526

Dossa, S., Neagu, C., Lalescu, D., Negrea, M., Stoin, D., Jianu, C., Berbecea, A., Cseh, L., Rivis, A., Suba, M., & Alexa, E. (2025). Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (Colocasia esculenta) Flour as a Partial Substitute for Wheat Flour. Foods, 14(20), 3526. https://doi.org/10.3390/foods14203526