Pufuleți (Romanian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pufuleți" in Romanian language version.

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Bonciu, Elena (18 ianuarie 2017). „BASIC RAW MATERIALS USED IN PROCESSING OF THE SNACK FOOD (ECOLOGICAL/NON ECOLOGICAL) AND THEIR EXPANDING CAPACITY”. Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series (în engleză). 46 (1): 42–47. ISSN 1841-8317. Arhivat din original la 2 ianuarie 2022. Accesat în 2 ianuarie 2022.

„Corn crisps”. Encyclopedia of. Parametru necunoscut |products published= ignorat (ajutor)
„Corn crisps”. Encyclopedia of. Parametru necunoscut |products published= ignorat (ajutor)

en Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018). „Quality properties of puffed corn snacks incorporated with sesame seed powder”. Food Science & Nutrition (în engleză). 6 (1): 85–93. doi:10.1002/fsn3.532. PMC 5778234 . PMID 29387365.
en Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). „Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff”. Journal of Food Science. 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.
Wu, W.; Huff, H.E.; Hsieh, F. (2007). „Processing and Properties of Extruded Flaxseed-Corn Puff”. Journal of Food Processing and Preservation (în engleză). 31 (2): 211–226. doi:10.1111/j.1745-4549.2007.00105.x. ISSN 0145-8892.
Byars, Jeffrey A.; Singh, Mukti (2015). „Properties of extruded chia–corn meal puffs”. LWT - Food Science and Technology (în engleză). 62 (1): 506–510. doi:10.1016/j.lwt.2014.06.036.

en Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018). „Quality properties of puffed corn snacks incorporated with sesame seed powder”. Food Science & Nutrition (în engleză). 6 (1): 85–93. doi:10.1002/fsn3.532. PMC 5778234 . PMID 29387365.

„CEREAL PRODUCTS: Corn crisps”. Calorie counter - Calculators. Parametru necunoscut |published= ignorat (ajutor)^{[nefuncțională – arhivă]}

Bonciu, Elena (18 ianuarie 2017). „BASIC RAW MATERIALS USED IN PROCESSING OF THE SNACK FOOD (ECOLOGICAL/NON ECOLOGICAL) AND THEIR EXPANDING CAPACITY”. Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series (în engleză). 46 (1): 42–47. ISSN 1841-8317. Arhivat din original la 2 ianuarie 2022. Accesat în 2 ianuarie 2022.
„CEREAL PRODUCTS: Corn crisps”. Calorie counter - Calculators. Parametru necunoscut |published= ignorat (ajutor)^{[nefuncțională – arhivă]}

en Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). „Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff”. Journal of Food Science. 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.
Wu, W.; Huff, H.E.; Hsieh, F. (2007). „Processing and Properties of Extruded Flaxseed-Corn Puff”. Journal of Food Processing and Preservation (în engleză). 31 (2): 211–226. doi:10.1111/j.1745-4549.2007.00105.x. ISSN 0145-8892.
Bonciu, Elena (18 ianuarie 2017). „BASIC RAW MATERIALS USED IN PROCESSING OF THE SNACK FOOD (ECOLOGICAL/NON ECOLOGICAL) AND THEIR EXPANDING CAPACITY”. Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series (în engleză). 46 (1): 42–47. ISSN 1841-8317. Arhivat din original la 2 ianuarie 2022. Accesat în 2 ianuarie 2022.