Borzani Walter & Instituto de Tecnologia do Parana. Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Borzani Walter و Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Borzani Walter و Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.