Anette Aamodt

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Kari M. Tronsmo, Ellen Merethe Magnus, Pernille Baardseth et al. · Cereal Chemistry · 2003 · 126 citations

Rheological Constitutive Equation, Gluten Quality, Rheological Measurement +15

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

Anette Aamodt, Ellen Merethe Magnus, Ellen Mosleth Færgestad · Journal of Food Science · 2003 · 57 citations

Food Chemistry, Nutrition, Ascorbic Acid +12

Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread

Anette Aamodt, Ellen Merethe Magnus, Ellen Mosleth Færgestad · Cereal Chemistry · 2004 · 18 citations

Food Chemistry, Nutrition, Protein Content +14

Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Anette Aamodt, Ellen Merethe Magnus, Kristin Hollung et al. · Journal of Food Science · 2005 · 15 citations

Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions

Anette Aamodt, Ellen Merethe Magnus, Ellen Mosleth Færgestad · Cereal Chemistry · 2005 · 15 citations

Food Chemistry, Nutrition, Protein Content +13