Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.

Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. (2004)

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ABNT

MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 21 jan. 2026.
APA

Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.
NLM

Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2026 jan. 21 ]
Vancouver

Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2026 jan. 21 ]