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.
Lua i Stíl Chicago (17ú heag.)Borzani Walter agus Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Lua MLA (9ú heag.)Borzani Walter agus Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.