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GrainGenes Author Report: Aamodt A

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Aamodt A
ReferenceTronsmo KM et al. (2003) Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80:587-595.
ReferenceAamodt A et al. (2003) Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics Journal of Food Science 68:2201-2210.