Cita APA

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.

Citación estilo Chicago

Ashgar 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.

Cita MLA

Ashgar Ali, et al. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.