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Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
1998 (English)In: JOURNAL OF CEREAL SCIENCE, ISSN 0733-5210, Vol. 27, no 2, 199-207 p.Article in journal (Other scientific) Published
Abstract [en]

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.
Keyword [en]
ecological farming; organic farming; wheat; wholemeal; bread; sensory evaluation
Identifiers
URN: urn:nbn:se:uu:diva-28243OAI: oai:DiVA.org:uu-28243DiVA: diva2:56139
Note
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.Available from: 2008-05-25 Created: 2008-05-25 Last updated: 2011-01-14

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