Authors: Mevik, BH Faergestad, EM Ellekjaer, MR Naes, T

Citation: Bh. Mevik et al., Using raw material measurements in robust process optimization, CHEM INTELL, 55(1-2), 2001, pp. 133-145

Authors: Magnus, EM Brathen, E Sahlstrom, S Vogt, G Faergestad, EM

Citation: Em. Magnus et al., Effects of flour composition, physical dough properties and baking processon hearth loaf properties studied by multivariate statistical methods, J CEREAL SC, 32(2), 2000, pp. 199-212

Authors: Baardseth, P Kvaal, K Lea, P Ellekjaer, MR Faergestad, EM

Citation: P. Baardseth et al., The effects of bread making process and wheat quality on French baguettes, J CEREAL SC, 32(1), 2000, pp. 73-87

Authors: Naes, T Bjerke, F Faergestad, EM

Citation: T. Naes et al., A comparison of design and analysis techniques for mixtures, FOOD QUAL P, 10(3), 1999, pp. 209-217

Authors: Faergestad, EM Magnus, EM Sahlstrom, S Naes, T

Citation: Em. Faergestad et al., Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing, J CEREAL SC, 30(1), 1999, pp. 61-70

Authors: Sahlstrom, S Nielsen, AO Faergestad, EM Lea, P Park, WJ Ellekjaer, MR

Citation: S. Sahlstrom et al., Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough, CEREAL CHEM, 76(1), 1999, pp. 38-44