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.
Cita Chicago (17th ed.)Borzani Walter i Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Cita MLA (9th ed.)Borzani Walter i Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Atenció: Aquestes cites poden no estar 100% correctes.