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K. Tronsmo
K. Tronsmo
Norwegian Food Research Institute
Food science
Chemistry
Gluten
Rheology
Materials science
4
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57
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A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours
2002
Journal of Cereal Science
K. Tronsmo
Ellen Mosleth Færgestad
Å. Longva
J. D. Schofield
E.M. Magnus
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Citations (57)
Effects of protein quality and protein content on the characteristics of hearth bread
2000
Peter R. Shewry
Arthur S. Tatham
Ellen Mosleth Færgestad
Pernille Baardseth
Frøydis Bjerke
E.L. Molteberg
Anne Kjersti Uhlen
K. Tronsmo
Anette Aamodt
E.M. Magnus
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Gluten quality vs. quantity: Rheology as the arbiter
2000
Peter R. Shewry
Arthur S. Tatham
K. Tronsmo
Ellen Mosleth Færgestad
E.M. Magnus
J. D. Schofield
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Relationships of some functional properties of gluten and baking quality
2000
Peter R. Shewry
Arthur S. Tatham
E.M. Magnus
K. Tronsmo
Å. Longva
Ellen Mosleth Færgestad
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