BANTEA-ZAGAREANU, V. Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties. JOURNAL OF ENGINEERING SCIENCE, [S. l.], v. 30, n. 1, p. 187–206, 2023. DOI: 10.52326/jes.utm.2023.30(1).16. Disponível em: https://press.utm.md/index.php/jes/article/view/2023-30-1-16. Acesso em: 27 oct. 2026.