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GrainGenes Author Report: Tronsmo KM

Author

Tronsmo KM

Paper

Tronsmo KM et al. (2003) Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test Journal of Cereal Science 38:205-215. Tronsmo KM et al. (2003) Relationships between gluten rheological properties and hearth loaf characteristics Cereal Chemistry 80:575-586. Tronsmo KM et al. (2003) Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80:587-595. Tronsmo KM et al. (2002) A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours Journal of Cereal Science 35:201-214.

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