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Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, Beldean BV, Pop CR, Mureşan V, Muste S. Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods. 2020; 9(6):822. https://doi.org/10.3390/foods9060822

Chiş, Maria Simona, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, and Sevastiţa Muste. 2020. "Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins" Foods 9, no. 6: 822. https://doi.org/10.3390/foods9060822

Chiş, M. S., Păucean, A., Man, S. M., Bonta, V., Pop, A., Stan, L., Beldean, B. V., Pop, C. R., Mureşan, V., & Muste, S. (2020). Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods, 9(6), 822. https://doi.org/10.3390/foods9060822