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.
Цитирование в стиле Чикаго (17-е изд.)Borzani Walter и Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Цитирование MLA (9-е изд.)Borzani Walter и Instituto de Tecnologia do Parana. Measurement of the Gassing Power of Bakers<U+0092> Yeast , Correlation Between the Dough Volume and the Incubation Time.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.