CARACACI, C.; CODINĂ, G. G.; GHENDOV-MOSANU, A. REDUCTION OF SODIUM CONTENT IN BAKING THROUGH NEW TECHNOLOGICAL APPROACHES. JOURNAL OF ENGINEERING SCIENCE, [S. l.], v. 32, n. 3, p. 104–129, 2025. DOI: 10.52326/jes.utm.2025.32(3).09. Disponível em: https://press.utm.md/index.php/jes/article/view/2025-32-3-09. Acesso em: 23 jun. 2026.