[1]
M. A. Hussein, M. Hegedüs, L. Wöller, R. Lásztity, J. Nedelkovits, and F. Békés, “CHANGES IN THE PROTEIN VALUE OF BREADS, PREPARED FROM WHEAT FLOURS OF DIFFERENT EXTRACTION DEGREE, IN THE COURSE OF THE BAKING PROCESS”, Period. Polytech. Chem. Eng., vol. 20, no. 4, pp. 339–352, Jan. 1976.