Kawai Hideki, Tanaka Fumitake, Takahashi Hiroshi, Hashimoto Naoto, Yamauchi Hiroaki, & Japanese Society for Food Science and Technology. Relationship between physical properties of dough and expansion ability during breadmaking.
Chicago (17e ed.) BronvermeldingKawai Hideki, Tanaka Fumitake, Takahashi Hiroshi, Hashimoto Naoto, Yamauchi Hiroaki, en Japanese Society for Food Science and Technology. Relationship Between Physical Properties of Dough and Expansion Ability During Breadmaking.
MLA (9e ed.) BronvermeldingKawai Hideki, et al. Relationship Between Physical Properties of Dough and Expansion Ability During Breadmaking.
Let op: Deze citaties zijn niet altijd 100% accuraat.