Ashgar Ali, Muhammad Anjum Faqir, Sadiq Butt Masood, Hussain Shahzad, & Scientific & Technological Research Council of Turkey. Functionality of different surfactants and ingredients in frozen dough.
Cita Chicago (17th ed.)Ashgar Ali, Muhammad Anjum Faqir, Sadiq Butt Masood, Hussain Shahzad, i Scientific & Technological Research Council of Turkey. Functionality of Different Surfactants and Ingredients in Frozen Dough.
Cita MLA (9th ed.)Ashgar Ali, et al. Functionality of Different Surfactants and Ingredients in Frozen Dough.
Atenció: Aquestes cites poden no estar 100% correctes.