Study of frozen bread dough formulation using thermal and textural analyses by mixture design

Study of frozen bread dough formulation using thermal and textural analyses by mixture design (2005)

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ABNT

MATUDA, Tatiana Guinoza e TADINI, Carmen Cecília. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 20 fev. 2026.
APA

Matuda, T. G., & Tadini, C. C. (2005). Study of frozen bread dough formulation using thermal and textural analyses by mixture design. In ENPROMER 2005 : proceedings. Rio de Janeiro: ENPROMER.
NLM

Matuda TG, Tadini CC. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. ENPROMER 2005 : proceedings. 2005 ;[citado 2026 fev. 20 ]
Vancouver

Matuda TG, Tadini CC. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. ENPROMER 2005 : proceedings. 2005 ;[citado 2026 fev. 20 ]