Wheat Dough Characterisation at Industrial Bakeries

Anne-Sophie Schou Jødal

doi:10.5278/vbn.phd.eng.00079

Wheat Dough Characterisation at Industrial Bakeries

Anne-Sophie Schou Jødal

Publikation: Ph.d.-afhandling

792 Downloads (Pure)

Originalsprog	Engelsk
Vejledere	Larsen, Kim Lambertsen, Hovedvejleder Lorentzen, Jeppe Møller, Virksomhedsvejleder, Ekstern person Brunø, Thomas Ditlev, Bivejleder Nielsen, Kjeld, Bivejleder
Eksterne samarbejdspartnere	Lantmännen Unibake Denmark A/S
Udgiver	Aalborg Universitetsforlag
ISBN'er, elektronisk	978-87-7210-870-4
DOI	https://doi.org/10.5278/vbn.phd.eng.00079
Status	Udgivet - 2021

Bibliografisk note

PhD supervisors:
Professor MSO Kim Lambertsen Larsen, Aalborg University, Denmark
Jeppe Møller Lorentzen, Cluster Operations Excellence Manager, Lantmännen Unibake Denmark

Assistant PhD supervisors:
Associate Professor Thomas Ditlev Brunø, Aalborg University, Denmark
Associate Professor Kjeld Nielsen, Aalborg University, Denmark

Adgang til dokumentet

10.5278/vbn.phd.eng.00079

PHD_ASSJ_E-pdfForlagets udgivne version, 1,84 MB

AUB Link

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2 Tidsskriftartikel
1 Konferenceartikel i proceeding

Investigation of the relationships between the alveograph parameters
Jødal, A. S. S. & Larsen, K. L., 5 mar. 2021, I: Scientific Reports. 11, 1, 10 s., 5349.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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49 Link åbnes på en ny fane Citationer (Scopus)

220 Downloads (Pure)
The effect of α-, β-and γ-cyclodextrin on wheat dough and bread properties
Jødal, A. S. S., Czaja, T. P., van den Berg, F. W. J., Jespersen, B. M. & Larsen, K. L., 13 apr. 2021, I: Molecules. 26, 8, 14 s., 2242.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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Fil
11 Link åbnes på en ny fane Citationer (Scopus)

277 Downloads (Pure)
Mass Customization in Food Industries: Case and Literature Study
Bech, S., Jødal, A.-S. S., Brunø, T. D. & Nielsen, K., 21 jun. 2018, Customization 4.0: Proceedings of the 9th World Mass Customization & Personalization Conference (MCPC 2017), Aachen, Germany, November 20th-21st, 2017. 1 udg. Springer Publishing Company, s. 519-529 10 s. (Springer Proceedings in Business and Economics).
Publikation: Bidrag til bog/antologi/rapport/konference proceeding › Konferenceartikel i proceeding › Forskning › peer review

5 Link åbnes på en ny fane Citationer (Scopus)

Citationsformater

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title = "Wheat Dough Characterisation at Industrial Bakeries",

author = "J{\o}dal, \{Anne-Sophie Schou\}",

note = "PhD supervisors: Professor MSO Kim Lambertsen Larsen, Aalborg University, Denmark Jeppe M{\o}ller Lorentzen, Cluster Operations Excellence Manager, Lantm{\"a}nnen Unibake Denmark Assistant PhD supervisors: Associate Professor Thomas Ditlev Brun{\o}, Aalborg University, Denmark Associate Professor Kjeld Nielsen, Aalborg University, Denmark",

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language = "English",

series = "Ph.d.-serien for Det Ingeni{\o}r- og Naturvidenskabelige Fakultet, Aalborg Universitet",

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T1 - Wheat Dough Characterisation at Industrial Bakeries

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N1 - PhD supervisors: Professor MSO Kim Lambertsen Larsen, Aalborg University, Denmark Jeppe Møller Lorentzen, Cluster Operations Excellence Manager, Lantmännen Unibake Denmark Assistant PhD supervisors: Associate Professor Thomas Ditlev Brunø, Aalborg University, Denmark Associate Professor Kjeld Nielsen, Aalborg University, Denmark

PY - 2021

Y1 - 2021

U2 - 10.5278/vbn.phd.eng.00079

DO - 10.5278/vbn.phd.eng.00079

M3 - PhD thesis

T3 - Ph.d.-serien for Det Ingeniør- og Naturvidenskabelige Fakultet, Aalborg Universitet

PB - Aalborg Universitetsforlag

ER -

Wheat Dough Characterisation at Industrial Bakeries

Bibliografisk note

Adgang til dokumentet

AUB Link

Publikation

Investigation of the relationships between the alveograph parameters

The effect of α-, β-and γ-cyclodextrin on wheat dough and bread properties

Mass Customization in Food Industries: Case and Literature Study

Citationsformater