Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
- Author
- HAGLUND, A1 ; JOHANSSON, L1 ; DAHLSLEDLT, L2
[1] Uppsala University, Department of Domestic Sciences, Dag Hammarskjölds väg 21, 752 37 Uppsala, Sweden
[2] Swedish University of Agricultural Sciences, Department of Crop Production Science, Box 7043, 750 07 Uppsala, Sweden - Source
Journal of cereal science (Print). 1998, Vol 27, Num 2, pp 199-207 ; ref : 27 ref
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agriculture biologique Aptitude boulangère Etude comparative Farine blé Farine complète Pain blé Panification Propriété organoleptique Pétrissage Qualité Relation fabrication propriété Système culture Aptitude technologique Farine céréale
- Keyword (en)
- Organic agriculture Baking quality Comparative study Wheat flour Wholemeal Wheat bread Bread making Organoleptic properties Kneading Quality Fabrication property relation Cropping system Processing quality Cereal flour
- Keyword (es)
- Agricultura biológica Aptitud panadera Estudio comparativo Harina trigo Harina completa Pan trigo Panificación Propiedad organoléptica Amasamiento Calidad Relación fabricación propiedad Sistema cultural Aptitud tecnológica Harina cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32C General agronomy. Plant production / 002A32C01 Generalities. Agricultural and farming systems. Agricultural development / 002A32C01A Generalities. Production, biomass, yield. Quality
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries Agronomy. Soil sciences and vegetal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2211320
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/jcrs.1997.0155 
https://dx.doi.org/10.1006/jcrs.1997.0155
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