HomeResultsPublicationsEffect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Published 2012

Read in Norwegian

Publication details

Journal : Journal of Cereal Science , vol. 55 , p. 44–52–9 , 2012

International Standard Numbers :
Printed : 0733-5210
Electronic : 1095-9963

Publication type : Academic article

Contributors : Rieder, Anne; Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Moldestad, Anette Aamodt

Issue : 1

Links :
DOI : doi.org/10.1016/j.jcs.2011.10....

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Anne Rieder

Anne Rieder

Scientist

Ann Katrin Holtekjølen

Ann Katrin Holtekjølen

Scientist