Caracaci C, Codină GG, Ghendov-Mosanu A. REDUCTION OF SODIUM CONTENT IN BAKING THROUGH NEW TECHNOLOGICAL APPROACHES. J. Eng. Sci. [Internet]. 2025 Nov. 1 [cited 2026 Jun. 23];32(3):104-29. Available from: https://press.utm.md/index.php/jes/article/view/2025-32-3-09