Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat

Å Haglund, L Johansson, L Dahlstedt - Journal of Cereal Science, 1998 - Elsevier
The purpose of the project was to study how conventional and ecological farming systems
and different dough kneading intensity affected the baking properties of wholemeal flour …
被引用次数：106 相关文章

Sensory Evaluation of Wholemeal Bread from Ecologically and Conventionally Grown Wheat

Å Haglund, L Johansson, L Dahlstedt - Journal of Cereal Science, 1998 - infona.pl
The purpose of the project was to study how conventional and ecological farming systems
and different dough kneading intensity affected the baking properties of wholemeal flour …

[引用][C] Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat

A HAGLUND, L JOHANSSON… - Journal of cereal …, 1998 - pascal-francis.inist.fr
Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
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Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat

L Johansson, L Dahlstedt, Å Haglund - JOURNAL OF CEREAL …, 1998 - diva-portal.org
Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
diva-portal.org Digitala Vetenskapliga Arkivet Simple search Advanced search - Research …

[引用][C] Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat

A HAGLUND, L JOHANSSON, L DAHLSLEDLT - Journal of cereal science, 1998 - Elsevier