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.