E.M. Færgestad

The Effects of Bread Making Process and Wheat Quality on French Baguettes

Pernille Baardseth, Knut Kvaal, Peter J. Lea et al. · Journal of Cereal Science · 2000 · 72 citations

Wheat Quality, Bread Making Process, Agricultural Economics +5

Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

E.M. Færgestad, Eldrid Lein Molteberg, E.M. Magnus · Journal of Cereal Science · 2000 · 69 citations

Nutrition, Food Composition, Hearth Bread +5

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Kari M. Tronsmo, E.M. Færgestad, J.D. Schofield et al. · Journal of Cereal Science · 2003 · 66 citations

Nutrition, Food Composition, Chorleywood Bread Process +6

Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition

Ann Katrin Holtekjølen, H.H.R. Olsen, E.M. Færgestad et al. · LWT · 2008 · 44 citations

Food Chemistry, Barley Varieties, Sustainable Agriculture +10

Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Made Using Gentle Mixing

E.M. Færgestad, E.M. Magnus, Tormod Næs · Journal of Cereal Science · 1999 · 28 citations

Baking Process, Flour Quality