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-Zitierstil (17. Ausg.)Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, und 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-Zitierstil (9. Ausg.)Ashgar Ali, et al. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.