Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics

Journal of Food Science

Volumn 68, Issue 7, 2003, Pages 2201-2210

  Aamodt, A ^a,b   Magnus, E M ^a   Faergestad E M ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Ascorbic acid; DATEM; Hearth bread; Protein content; Protein quality

Indexed keywords

TRITICUM AESTIVUM;

EID: 0141590632     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05747.x     Document Type: Article

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