Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Journal of Cereal Science

Volumn 55, Issue 1, 2012, Pages 44-52

  Rieder, Anne ^a   Holtekjølen, Ann Katrin ^a   Sahlstrøm, Stefan ^a   Moldestad, Anette ^a  

^a NOFIMA   (Norway)

Author keywords

Barley; Bread quality; Dough rheology; Oat

Indexed keywords

HORDEUM; TRITICUM AESTIVUM;

EID: 84866555584     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.10.003     Document Type: Article

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