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Citation: H. Larsen et al., Ambient oxygen ingress rate method - An alternative method to ox-tron for measuring oxygen transmission rate of whole packages, PACKAG T SC, 13(6), 2000, pp. 233-241

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: Faegestad, EM Molteberg, EL Magnus, EM

Citation: Em. Faegestad et al., Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread, J CEREAL SC, 31(3), 2000, pp. 309-320

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