Martins Sabovics and Karina Ruse and Evita Straumite and Ruta Galoburda, Evaluation of the Triticale Flour Blend Dough in the Mixing and Fermentation Processes. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. October 2013, vol. 81(9). 921 - 927 [viewed 20 September 2024]. Available from: https://publications.waset.org/pdf/16873.