Dough and Hearth Bread Characteristics Influenced by...

Journal of Food Science 2005 Vol. 70; Iss. 3

Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Anette Aamodt, Ellen M. Magnus, Kristin Hollung, Anne K. Uhlen, Ellen M. Færgestad
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07128.x
File:
PDF, 246 KB
english, 2005
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