Luiz, Raíssa Oliveira; Vanin, Fernanda Maria 
Source: Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, PÃO, PROCESSAMENTO DE ALIMENTOS
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LUIZ, Raíssa Oliveira e VANIN, Fernanda Maria. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, v. 42, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.64420. Acesso em: 17 jun. 2024.APA
Luiz, R. O., & Vanin, F. M. (2022). Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, 42, 1-7. doi:10.1590/fst.64420NLM
Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1590/fst.64420Vancouver
Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1590/fst.64420
