Bread baking review: insight into technological aspects in order to preserve nutrition (2021)
Bredariol, Priscila; Vanin, Fernanda Maria 
Source: Food Reviews International. Unidade: FZEA
Subjects: PÃO, PANIFICAÇÃO, NUTRIENTES, AMIDO
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ABNT
BREDARIOL, Priscila e VANIN, Fernanda Maria. Bread baking review: insight into technological aspects in order to preserve nutrition. Food Reviews International, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.1878211. Acesso em: 24 jul. 2024.APA
Bredariol, P., & Vanin, F. M. (2021). Bread baking review: insight into technological aspects in order to preserve nutrition. Food Reviews International. doi:10.1080/87559129.2021.1878211NLM
Bredariol P, Vanin FM. Bread baking review: insight into technological aspects in order to preserve nutrition [Internet]. Food Reviews International. 2021 ;[citado 2024 jul. 24 ] Available from: https://doi.org/10.1080/87559129.2021.1878211Vancouver
Bredariol P, Vanin FM. Bread baking review: insight into technological aspects in order to preserve nutrition [Internet]. Food Reviews International. 2021 ;[citado 2024 jul. 24 ] Available from: https://doi.org/10.1080/87559129.2021.1878211
