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Murariu OC, Caruso G, Frunză G, Lipșa FD, Ulea E, Tallarita AV, Calistru A, Jităreanu G. Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread. Foods. 2025; 14(7):1189. https://doi.org/10.3390/foods14071189

Murariu, Otilia Cristina, Gianluca Caruso, Gabriela Frunză, Florin Daniel Lipșa, Eugen Ulea, Alessio Vincenzo Tallarita, Anca Calistru, and Gerard Jităreanu. 2025. "Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread" Foods 14, no. 7: 1189. https://doi.org/10.3390/foods14071189

Murariu, O. C., Caruso, G., Frunză, G., Lipșa, F. D., Ulea, E., Tallarita, A. V., Calistru, A., & Jităreanu, G. (2025). Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread. Foods, 14(7), 1189. https://doi.org/10.3390/foods14071189