검색어 : 통합검색[BREAD]
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151
- 쌀가루 혼합빵의 관능적 품질
- 조숙자; 정은희; 서원대학교 사범대학 가정교육과; 서원대학교 사범대학 가정교육과; (한국 농촌생활과학회지, v.6, 1995, pp.91-97)
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152
- Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose)
- Botre, B.; Gharpure, D.; Department of Electronic Science, University of Pune, Pune, India; Department of Electronic Science, University of Pune, Pune, India; (Materials and manufacturing processes, v.21, 2006, pp.279-283)
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153
- Sodium, Potassium and Chloride Utilizations Affected by White Corn Bread, Yellow Corn Bread, and Whole Wheat Bread Diets in Humans
- Kym, Mihye; Department of Food Marketing, Chonan College of Foreign Studies; (Nutritional sciences, v.2, 1999, pp.76-81)
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154
- Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems
- Wei, Q.; Wolf‐ Hall, C.; Hall III, C.A.; ; (Journal of food science : an official publication of the Institute of Food Technologists, v.74, 2009, )
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155
- Iron Content of Bread and Bread Ingredients
- Hoffman, Charles; Schweitzer, T. R.; ; (Industrial and engineering chemistry. Analytical edition, v.12, 1940, pp.454-455)
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156
- [Formation of diacetyl in moist bread.]
- STAUB, M; REID, G; ; (Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, v.43, 1952, pp.58-66)
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157
- BREAD
- Passmore, R.; ; (The Lancet, v.267, 1956, pp.960)
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158
- Bread Laws and the Price of Bread
- Kirkland, J.; ; (The economic journal : the quarterly journal of the Royal Economic Society, v.5, 1895, pp.413)
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159
- Erythropoietic Response of Anemic Rats to Enriched White Bread and Bread Ash
- Miller, Josephine; ; (Nutrition and metabolism, v.20, 1976, pp.278-284)
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160
- Quality Characteristics of Bread Added with Oat Flours
- Lee, Na-Young; Ha, Ki-Young; Department of Food Science and Biotechnology, Kunsan National University; National Institute of Crop Science, Rural Development Administration; (Korean journal of crop science = 韓國作物學會誌, v.56, 2011, pp.107-112)
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