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

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

Published 2004

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 69 , p. 524–535–12 , 2004

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

Publication type : Academic article

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

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Ellen F. Mosleth

Ellen F. Mosleth

Senior Scientist