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-čujuhus (17. p.)Borzani Walter juo 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-čujuhus (9. p.)Borzani Walter juo 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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