Show simple item record

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

dc.contributor.authorWaqas, Muhammad
dc.contributor.authorBallance, Simon
dc.contributor.authorUhlen, Anne Kjersti
dc.contributor.authorKousoulaki, Aikaterina
dc.contributor.authorHaugen, John-Erik
dc.contributor.authorRieder, Anne
dc.date.accessioned2021-05-19T10:50:09Z
dc.date.available2021-05-19T10:50:09Z
dc.date.created2021-04-23T14:48:12Z
dc.date.issued2021
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2021, 143 1-9.
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/2755650
dc.language.isoeng
dc.titleProtein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-9
dc.source.volume143
dc.source.journalLebensmittel-Wissenschaft + Technologie
dc.identifier.doi10.1016/j.lwt.2021.111115
dc.identifier.cristin1906072
dc.relation.projectNorges forskningsråd: 296083
dc.relation.projectNorges forskningsråd: 262300
dc.relation.projectNorges forskningsråd: 267872
dc.relation.projectNorges forskningsråd: 208674
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Files in this item

Thumbnail
Name:
1-s2.0-S0023643821002681-main.pdf
Size:
3.327Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record