Source: LWT: food science and technology. Unidade: EP
Subjects: ANÁLISE TÉRMICA, CONGELAMENTO, DESCONGELAMENTO, GORDURAS, INDÚSTRIA DE ALIMENTOS, LEVEDURAS, PANIFICAÇÃO, PÃO (DURABILIDADE)
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MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. LWT: food science and technology, v. 38, n. 3, p. 275-280, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.06.001. Acesso em: 15 out. 2024.APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2005). Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. LWT: food science and technology, 38( 3), 275-280. doi:10.1016/j.lwt.2004.06.001NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. [Internet]. LWT: food science and technology. 2005 ; 38( 3): 275-280.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.001Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. [Internet]. LWT: food science and technology. 2005 ; 38( 3): 275-280.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.001