Record Citations

APA Citation

Caballero, P. A., Gómez, M., & Rosell, C. M. (2007). Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination.

Chicago Style Citation

Caballero, Pedro Antonio, Manuel Gómez, and Cristina M. Rosell. Improvement of Dough Rheology, Bread Quality and Bread Shelf-life By Enzymes Combination. 2007.

MLA Citation

Caballero, Pedro Antonio, Manuel Gómez, and Cristina M. Rosell. Improvement of Dough Rheology, Bread Quality and Bread Shelf-life By Enzymes Combination. 2007.

Warning: These citations may not always be 100% accurate.

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