Teleky, B., Martău, A. G., Ranga, F., Chețan, F., & Vodnar, D. C. (2020). Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules.

Teleky, Bernadette-Emőke, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan, and Dan C. Vodnar. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast As Single or Multiple Starter Cultures of Wheat Flour Dough Enriched With Soy Flour." Biomolecules 2020.

Teleky, Bernadette-Emőke, et al. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast As Single or Multiple Starter Cultures of Wheat Flour Dough Enriched With Soy Flour." Biomolecules 2020.