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

    Scientific publications

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

    Anne Rieder , , Ann Katrin Holtekjølen, , Stefan Sahlstrøm, , Anette Moldestad,
    Sources: Nofima Mat, Norwegian Institute of Food Fisheries and Aquaculture Research, Osloveien 1, NO-1430 Aas, Norway
    Journal of Cereal ScienceIn Press, Corrected Proof - Note to users doi:10.1016/j.jcs.2011.10.003

    Sample name

    Plant tissues

    Kits

    CK14_2mL

    ANY QUESTIONS? CONTACT AN EXPERT

    Please fill in this form if you wish to contact our sales team or receive further information.

    My Account
    Forgot password ?

    Add a question !

    Add a question