APA Style
Tamin, G, M. (2020).
THE EFFECT OF TRANSGLUTAMINASE (TGASe) AND VITAL WHEAT GLUTEN (VWG) TO THE CHARACTERICTICS OF BAKED FROZEN DOUGH .
:
.
MLA Style
Tamin, Gaudentia, Maura.
"THE EFFECT OF TRANSGLUTAMINASE (TGASe) AND VITAL WHEAT GLUTEN (VWG) TO THE CHARACTERICTICS OF BAKED FROZEN DOUGH".
:
,
2020.
Thesis.