검색어 : 통합검색[BREAD]
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91
- Consumer perception of bread quality
- Gellynck, X.; Kuhne, B.; Van Bockstaele, F.; Van de Walle, D.; Dewettinck, K.; Ghent University, Faculty of Bioscience Engineering, Department of Agricultural Economics, Coupure Links 653, B-9000 Gent, Belgium; (Appetite, v.53, 2009, pp.16-23)
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92
- Sourdough를 이용한 제빵의 특성
- 정현채; 영남대학교 자연자원대학 식품외식학부 식품가공학; (한국식품과학회지 = Korean journal of food science and technology, v.40, 2008, pp.643-648)
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93
- Impact of thermostable amylases during bread making on wheat bread crumb structure and texture
- Lagrain, B.; Leman, P.; Goesaert, H.; Delcour, J.A.; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (Food research international, v.41, 2008, pp.819-827)
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94
- Lipids in bread making: Sources, interactions, and impact on bread quality
- Pareyt, B.; Finnie, S.M.; Putseys, J.A.; Delcour, J.A.; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Heverlee, Belgium; (Journal of cereal science, v.54, 2011, pp.266-279)
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95
- Quality Characteristics of Bread Using Sour Dough
- Park, Young-Hee; Jung, Lan-Hee; Jeon, Eun-Raye; Department of Food Science, Dongshin University; Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University; Department of Food Technology, Sunghwa College; (Journal of food science and nutrition, v.11, 2006, pp.323-327)
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96
- Bifidobacterium longum-Enterococcus faecium-Lactobacillus acidophilus를 스타터로 사용하여 만든 sourdough bread 제조 및 품질특성
- 채동진; 이광석; 장기효; 동우대학 호텔제과제빵과; 경희대학교 조리.서비스 경영학과; 강원대학교 식품영양학과; (한국식품저장유통학회지 = Korean journal of food preservation, v.18, 2011, pp.91-97)
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97
- Chronic diarrhoea caused by bread intolerance.
- SHAPIRO, B G; ; (South African medical journal = Suid-Afrikaanse tydskrif vir geneeskunde, v.36, 1962, pp.818-821)
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98
- “Bread and Roses”
- Juravich, Tom; ; (Labor : studies in working-class history of the Americas, v.17, 2020, pp.81-100)
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99
- Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread
- Buksa, K.; ; (Carbohydrate polymers, v.148, 2016, pp.281-289)
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100
- Encore la question du bon pain.
- ROBERT, L; ; (La Presse médicale, v.60, 1952, pp.1668)
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