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.
Chicago-Zitierstil (17. Ausg.)Borzani Walter und Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
MLA-Zitierstil (9. Ausg.)Borzani Walter und Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.