Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, & The Scientific & Technological Research Council of Turkey. Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products.
Chicago Style (17th ed.) CitationAshgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, and The Scientific & Technological Research Council of Turkey. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.
MLA (9th ed.) CitationAshgar Ali, et al. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.
Warning: These citations may not always be 100% accurate.