Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)
Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília 
; Añon, Maria C; Puppo, Maria C
Fonte: Food and Bioprocess Technology. Unidade: EP
Assuntos: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO
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GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 08 nov. 2024.APA
Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7NLM
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1007/s11947-011-0772-7Vancouver
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1007/s11947-011-0772-7
