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Sensoriske undersøkelser av brød bakt med seks vårhvetesorter - Juni 2018
Authors
Josefine Skaret
Publication date
26 March 2018
Publisher
Abstract
Det var signifikante forskjeller mellom to eller flere av prøvene for total luktintensitet, eddiklukt, sursmak, fasthet, hardhet, saftighet og tyggemotstand. Det var teksturegenskapene som var viktigst for å skille brødene fra hverandre
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Organic Eprints
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oai:orgprints.org:35563
Last time updated on 10/08/2019