The Effects of Bread Making Process and Wheat Quality on French Baguettes

By P. Baardseth, K. Kvaal, P. Lea, M. Ellekjær, E. Færgestad. 2000

64 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/6d152ef8ab189b822e3447a1383099e667216b59

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Weibiao Zhou
2. Rong Wang
3. Mia Isabelle

Citations in the corpus

• Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation (2007, background): “Porosity of bread is affected significantly by mixing and proofing processes (Baardseth et al., 2000).”