Effekt av glutenkvalitet i hvete og bakeprosess på deig- og brødegenskaper

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Bibliographic Details
Published inDoctor scientiarum thesis / Agricultural University of Norway Vol. 19
Main Author Aamodt, Anette
Format Book
LanguageEnglish
Published Ås Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway 2004
Subjects
Ascorbic acid
Baking
Baking characteristics
Bran
Bread
Breadmaking
Doughs
Gluten
Ingredients
Laboratory experimentation
Norway
Protein content
Protein quality
Rheological properties
Soft wheat
Wheat flour
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Bibliography:Q02
Q04
041761928
82-575-0604-4
ISBN:8257506044
9788257506049