TULBURE, A., & DANCIU, C. QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS. University of Agricultural Sciences and Veterinary Medicine, Bucharest.
Chicago Style (17th ed.) CitationTULBURE, Anca, and Cristina-Anca DANCIU. QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS. University of Agricultural Sciences and Veterinary Medicine, Bucharest.
MLA (9th ed.) CitationTULBURE, Anca, and Cristina-Anca DANCIU. QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS. University of Agricultural Sciences and Veterinary Medicine, Bucharest.