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Chiş MS, Păucean A, Man SM, Mureşan V, Socaci SA, Pop A, Stan L, Rusu B, Muste S. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods. 2020; 9(3):363. https://doi.org/10.3390/foods9030363

Chiş, Maria Simona, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu, and Sevastiţa Muste. 2020. "Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429" Foods 9, no. 3: 363. https://doi.org/10.3390/foods9030363

Chiş, M. S., Păucean, A., Man, S. M., Mureşan, V., Socaci, S. A., Pop, A., Stan, L., Rusu, B., & Muste, S. (2020). Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods, 9(3), 363. https://doi.org/10.3390/foods9030363