Journal publication  »  Academic article

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

To get access to the entire publication, please contact Nofima’s librarian.
Kjetil Aune

Chief Librarian
kjetil.aune@nofima.no

Journal of Food Science ; Volume 69. p. 524–535. 2004

Færgestad, Ellen Mosleth; Tronsmo, Kari; Aamodt, Anette; Bjerke, Frøydis; Magnus, Ellen Merethe; Dingstad, Gunvor; Baardseth, Pernille