Carr, Laura Gonçalves; Tadini, Carmen Cecília 
Fonte: Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. Unidade: EP
Assuntos: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, LEVEDURAS, PANIFICAÇÃO, PÃO (DURABILIDADE)
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CARR, Laura Gonçalves e TADINI, Carmen Cecília. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, v. 36, n. 6, p. 609-614, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0023-6438(03)00079-3. Acesso em: 05 out. 2024.APA
Carr, L. G., & Tadini, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, 36( 6), 609-614. doi:10.1016/s0023-6438(03)00079-3NLM
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3Vancouver
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3
