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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

Aamodt, A ; Magnus, E.M ; Færgestad, E.M

Journal of food science, 2003-09, Vol.68 (7), p.2201-2210 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales
Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales
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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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3
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
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Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Aamodt, Anette ; Magnus, Ellen M ; Hollung, Kristin ; Uhlen, Anne K ; Færgestad, Ellen M

Journal of food science, 2005-04, Vol.70 (3), p.C214-C221 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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