Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing

Journal of Cereal Science

Volumn 30, Issue 1, 1999, Pages 61-70

  Faergestad E M ^a   Magnus, E M ^a   Sahlstrom S ^a   Naes T ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Farinograph; Hearth bread quality; Protein content; Protein quality

Indexed keywords

EID: 0002789647     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0245     Document Type: Article

References (22)

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