Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
1998 (English)In: JOURNAL OF CEREAL SCIENCE, ISSN 0733-5210, Vol. 27, no 2, 199-207 p.Article in journal (Other scientific) Published
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, and how those properties affected the taste and consistency of wholemeal brea
Place, publisher, year, edition, pages
1998. Vol. 27, no 2, 199-207 p.
ecological farming; organic farming; wheat; wholemeal; bread; sensory evaluation
IdentifiersURN: urn:nbn:se:uu:diva-28243OAI: oai:DiVA.org:uu-28243DiVA: diva2:56139
Addresses: Haglund A, Uppsala Univ, Dept Domest Sci, Dag Hammarskjolds Vag 21, S-75237 Uppsala, Sweden. Uppsala Univ, Dept Domest Sci, S-75237 Uppsala, Sweden. Swedish Univ Agr Sci, Dept Crop Prod Sci, S-75007 Uppsala, Sweden.2008-05-252008-05-252011-01-14