Vorster, S. H., & , S. U. F. o. . .. D. o. (2012). The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Vorster, Sanetta Henrietta, and Stellenbosch University. Faculty of . Dept. of. The Effect of Oxidant and Salt Levels on the Functional Properties and Cost-effectiveness of Open-top Standard White Bread for the Baking Industry. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Vorster, Sanetta Henrietta, and Stellenbosch University. Faculty of . Dept. of. The Effect of Oxidant and Salt Levels on the Functional Properties and Cost-effectiveness of Open-top Standard White Bread for the Baking Industry. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.