Fonte: Brazilian Archives of Biology and Technology. Unidade: EP
Assuntos: ANÁLISE DE DADOS, ENGENHARIA DE ALIMENTOS, FERMENTOS, FERMENTAÇÃO, LEVEDURAS (TÉCNICAS), PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORZANI, Walter. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, v. 47, n. ju 2004., p. 213-217, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200008. Acesso em: 03 nov. 2024.APA
Borzani, W. (2004). Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, 47( ju 2004.), 213-217. doi:10.1590/s1516-89132004000200008NLM
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s1516-89132004000200008Vancouver
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s1516-89132004000200008
