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E.L. Molteberg
E.L. Molteberg
Norwegian Food Research Institute
Chemistry
Food science
Biochemistry
Protein quality
Hearth
5
Papers
267
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0.02
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Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread.
2000
Journal of Cereal Science
Ellen Mosleth Færgestad
E.L. Molteberg
E.M. Magnus
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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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Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality☆
1996
Journal of Cereal Science
E.L. Molteberg
R. Solheim
Lena H. Dimberg
W. Frølich
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Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds☆
1996
Journal of Cereal Science
Lena H. Dimberg
E.L. Molteberg
R. Solheim
W. Frølich
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Effects of emulsifiers on farinograph and extensograph measurements
1996
Food Chemistry
L. Stampfli
B. Nersten
E.L. Molteberg
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Citations (39)
1