GERARDO-RODRÍGUEZ, J. E. (2017). Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationGERARDO-RODRÍGUEZ, Jesús E. Management of Freezing Rate and Trehalose Concentration to Improve Frozen Dough Properties and Bread Quality. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
MLA (9th ed.) CitationGERARDO-RODRÍGUEZ, Jesús E. Management of Freezing Rate and Trehalose Concentration to Improve Frozen Dough Properties and Bread Quality. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Warning: These citations may not always be 100% accurate.