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.
Citace podle Chicago (17th ed.)Borzani Walter a Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Citace podle MLA (9th ed.)Borzani Walter a Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
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