Sveriges lantbruksuniversitet
Swedish University of Agricultural Sciences
Library
Home About Browse Search
Svenska

Items where Series is "Food science and technology (LTW)"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0 [feed] RSS 2.0 (e-plikt)
Group by: Year of publishing | Volume | Number | Creators | No Grouping
Jump to: 66 | 68
Number of items: 2.

66

Langton, Maud and Johansson, Daniel and Vázquez Gutiérrez, Jose Luis (2016). Effects of added inulin and wheat gluten on structure of rye porridge. Food science and technology (LTW). 66 , 211-216
[Research article]

68

Öhgren, Camilla and Fabregat, Trueba Nieves and Langton, Maud (2016). Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile. Food science and technology (LTW). 68 , 626-633
[Research article]

This list was generated on Tue Jan 31 21:30:56 2023 CET.
Open access publications in the SLU publication database is powored by EPrints 3 developed by School of Electronics and Computer Science at University of Southampton. More information.