FACTORS INVOLVED IN STABILITY OF DOUGH

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WOLT M.; DAPPOLONIA B.

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Journal Paper

Paper Information

Journal: CEREAL CHEMISTRY Year:1984 | Volume:61 | Issue:3 Page(s): 209-212

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Information Journal Paper

Title

FACTORS INVOLVED IN STABILITY OF DOUGH

Author(s)

WOLT M. | DAPPOLONIA B. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

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APA: Copy

WOLT, M., & DAPPOLONIA, B.. (1984). FACTORS INVOLVED IN STABILITY OF DOUGH. CEREAL CHEMISTRY, 61(3), 209-212. SID. https://sid.ir/paper/571543/en

Vancouver: Copy

WOLT M., DAPPOLONIA B.. FACTORS INVOLVED IN STABILITY OF DOUGH. CEREAL CHEMISTRY[Internet]. 1984;61(3):209-212. Available from: https://sid.ir/paper/571543/en

IEEE: Copy

M. WOLT, and B. DAPPOLONIA, “FACTORS INVOLVED IN STABILITY OF DOUGH,” CEREAL CHEMISTRY, vol. 61, no. 3, pp. 209–212, 1984, [Online]. Available: https://sid.ir/paper/571543/en

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