Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Anette Aamodt"'
Publikováno v:
Barn, Vol 42, Iss 1 (2024)
I denne artikkelen er søkelyset rettet mot hvordan foreldres foreldreskap transformeres når de ikke lenger har daglig omsorg for barnet.1 Hvilket foreldreskap foreldrene blir tilbudt, avhenger av hvilke forventninger barnevernets ansatte har til sa
Externí odkaz:
https://doaj.org/article/217dfa01278043538c2bf37b15433cc2
Autor:
Hilde Anette Aamodt
Publikováno v:
Norsk sosiologisk tidsskrift. 5:1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84704e1f0ce70051b46014290f1ad0bd
https://doi.org/10.18261/issn.2535-2512-2021-04-03
https://doi.org/10.18261/issn.2535-2512-2021-04-03
Autor:
Hilde Anette Aamodt
Publikováno v:
Dansk Sociologi
Artikkelens tema er hvordan barnevernet, gjennom sine kommunikative beslutninger, skaper praksis. Mer konkret har jeg undersøkt hvordan saksbehandlerne i barnevernetsundersøkelser kommer frem til beslutninger gjennom å forholde seg til ulike forve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af3e252813a763aa251de70904936d07
https://doi.org/10.22439/dansoc.v28i3.5643
https://doi.org/10.22439/dansoc.v28i3.5643
Publikováno v:
NOVA Notat.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4e02fa7e203b51b4da6d5a85bb03375
https://doi.org/10.7577/nova/notat/2016/1
https://doi.org/10.7577/nova/notat/2016/1
Autor:
G. Dingstad, R Bjerke, Ellen Mosleth Færgestad, K.M. Tronsmo, E.M. Magnus, Pernille Baardseth, Anette Aamodt
Publikováno v:
Journal of Food Science. 69:524-535
The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a tin. A number of experiments were performed at different scales. The most significant and co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f2f3d30baed8bdc51e9f0c95ae32c1b
https://doi.org/10.1111/j.1365-2621.2004.tb13646.x
https://doi.org/10.1111/j.1365-2621.2004.tb13646.x
Publikováno v:
Cereal Chemistry, 6, 81, 722-734
The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa3e544b50d6ade82b581cd724d9383
https://doi.org/10.1094/cchem.2004.81.6.722
https://doi.org/10.1094/cchem.2004.81.6.722
Autor:
Pernille Baardseth, Kari M. Tronsmo, Ellen Mosleth Færgestad, Anette Aamodt, J. David Schofield, E.M. Magnus
Publikováno v:
Cereal Chemistry Journal. 80:587-595
The rheological properties of dough and gluten are important for end-use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b827bbb8f43e4f31aa18fcdcc3c740
https://doi.org/10.1094/cchem.2003.80.5.587
https://doi.org/10.1094/cchem.2003.80.5.587
Publikováno v:
Journal of Food Science. 68:2201-2210
The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf6e44138c21f09c0465719c69ea560c
https://doi.org/10.1111/j.1365-2621.2003.tb05747.x
https://doi.org/10.1111/j.1365-2621.2003.tb05747.x
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 67:79-93
Often one type of raw material is used for different, but related products. Since raw material quality can be variable, some batches/entities of raw materials may be better suited for one type of product than others. A methodology for sorting raw mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59ef9a838e7d77984910f584a31cdb0b
https://doi.org/10.1016/s0169-7439(03)00052-2
https://doi.org/10.1016/s0169-7439(03)00052-2