Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales
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
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no