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Dough anf hearth bread characteistics influenced by protein composition, protein content, DATEM, and their interactions

Published 2005

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 70 , p. 214–1 , 2005

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

Publication type : Academic article

Contributors : Aamodt, Anette; Magnus, Ellen Merethe; Hollung, Kristin; Uhlen, Anne Kjersti; Mosleth, Ellen F.

Issue : 3

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Kristin Hollung

Kristin Hollung

Research Director

Ellen F. Mosleth

Ellen F. Mosleth

Senior Scientist