Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales

Published 2004

Publication details

Journal : Journal of Food Science , vol. 69 , p. 524–535 , 2004

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Aamodt, Anette; Baardseth, Pernille; Bjerke, Frøydis; Dingstad, Gunvor; Magnus, Ellen Merethe; Mosleth, Ellen F.; Tronsmo, Kari

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Ellen F. Mosleth

Senior Scientist