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; PARRA, Duclerc Fernandes; LUGÃO, Ademar Benévolo; TADINI, Carmen Cecília. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. Anais.. Montpellier: ICEF9, 2004.
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 ;
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 ;