MAKING FROZEN DOUGH IN AN AMERICAN BAKERY

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LIDYD B.

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Journal Paper

Paper Information

Journal: BRITISH BAKER Year:1980 | Volume:177 | Issue:18 Page(s): 15-16

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Information Journal Paper

Title

MAKING FROZEN DOUGH IN AN AMERICAN BAKERY

Author(s)

LIDYD 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

References

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APA: Copy

LIDYD, B.. (1980). MAKING FROZEN DOUGH IN AN AMERICAN BAKERY. BRITISH BAKER, 177(18), 15-16. SID. https://sid.ir/paper/590564/en

Vancouver: Copy

LIDYD B.. MAKING FROZEN DOUGH IN AN AMERICAN BAKERY. BRITISH BAKER[Internet]. 1980;177(18):15-16. Available from: https://sid.ir/paper/590564/en

IEEE: Copy

B. LIDYD, “MAKING FROZEN DOUGH IN AN AMERICAN BAKERY,” BRITISH BAKER, vol. 177, no. 18, pp. 15–16, 1980, [Online]. Available: https://sid.ir/paper/590564/en

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