Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses

Journal of Cereal Science

Volumn 25, Issue 3, 1997, Pages 289-301

  Magnus, E M ^a,b   Brathen E ^a   Sahlstrom S ^a   Færgestad, E Mosleth ^a   Ellekjaer M R ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Experimental baking; Multivariate analysis; Processing variables; Univariate analysis

Indexed keywords

TRITICUM AESTIVUM;

EID: 0007625181     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0094     Document Type: Article

References (17)

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