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Mockus E, Starkute V, Zokaityte E, Klupsaite D, Bartkevics V, Borisova A, Rocha JM, Ruibys R, Liatukas Z, Ruzgas V, et al. The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation. 2022; 8(10):563. https://doi.org/10.3390/fermentation8100563

Mockus, Ernestas, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas, and et al. 2022. "The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation" Fermentation 8, no. 10: 563. https://doi.org/10.3390/fermentation8100563

Mockus, E., Starkute, V., Zokaityte, E., Klupsaite, D., Bartkevics, V., Borisova, A., Rocha, J. M., Ruibys, R., Liatukas, Z., Ruzgas, V., & Bartkiene, E. (2022). The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation, 8(10), 563. https://doi.org/10.3390/fermentation8100563