Fonte: ICEF9. Nome do evento: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Assuntos: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, GORDURAS, LEVEDURAS, PÃO (DURABILIDADE), PANIFICAÇÃO
ABNT
MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 31 ago. 2024.APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 ago. 31 ]Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 ago. 31 ]