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

Fargestad, E.M ; Tronsmo, K.M ; Aamodt, A ; Bjerke, F ; Magnus, E.M ; Dingstad, G ; Baardseth, P

Journal of food science, 2004-09, Vol.69 (7), p.524-535 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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