Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales
E.M. Færgestad, K.M. Tronsmo, A. Aamodt, R Bjerke, E.M. Magnus, G. Dingstad, P. BaardsethVolume:
69
Year:
2004
Language:
english
Pages:
12
DOI:
10.1111/j.1365-2621.2004.tb13646.x
File:
PDF, 10.11 MB
english, 2004