1.
Bantea-Zagareanu V. Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties. J. Eng. Sci. [Internet]. 2023 Apr. 15 [cited 2026 Oct. 27];30(1):187-206. Available from: https://press.utm.md/index.php/jes/article/view/2023-30-1-16