검색어 : 통합검색[BREAD]
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31
- Bread crumbs extrudates: A new approach for reducing bread waste
- Samray, Markus Nail; Masatcioglu, Tugrul M.; Koksel, Hamit; Food Engineering Department, Hacettepe University; Food Engineering Department, Hatay Mustafa Kemal University; Food Engineering Department, Hacettepe University; (Journal of cereal science, v.85, 2019, pp.130-136)
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32
- 키토산의 첨가가 우리밀빵과 수입밀빵의 품질에 미치는 영향
- 박영희; 정곤; 동신대학교 식품생물공학과; 동신대학교 식품생물공학과; (한국 농촌생활과학회지, v.9, 1998, pp.33-41)
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33
- 보리 Sourdough의 제빵성 연구
- 유정희; 김선영; 군산대학교 식품영양학과; 군산대학교 식품영양학과; (한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21, 2005, pp.733-741)
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34
- Fracture behaviour of bread crust: Effect of bread cooling conditions
- Primo-Martin, C.; de Beukelaer, H.; Hamer, R.J.; van Vliet, T.; TI Food and Nutrition, Nieuwe kanaal 9A, P.O. Box 557, 6700 An Wageningen, The Netherlands; (Journal of food engineering, v.89, 2008, pp.285-290)
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35
- BREAD; white and brown.
- ; ; (Nutrition reviews, v.14, 1956, pp.16-18)
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36
- Quality Characteristics of Bread Using Sour Dough
- Lan-Hee Jung; Young-Hee Park; Eun-Raye Jeon; Chonnam National University; Dongshin University; Sunghwa College; (Preventive Nutrition and Food Science, v.11, 2006, pp.323-327)
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37
- The effect of the stale bread flour addition on flour and bread quality
- Meral, Hacer; Karaoğ lu, M. Murat; Food Engineering Department, Faculty of Agriculture, Atatü rk University, 25240, Erzurum, Turkey; (International journal of food engineering, v.16, 2020, pp.20190100)
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38
- Influence of Amylase Addition on Bread Quality and Bread Staling
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Chen, Yi;
Eder, Severin;
Schubert, Sidonia;
Gorgerat, Sarah;
Boschet, Elena;
Baltensperger, Livia;
Boschet, Elena;
Stä
deli, Christian;
Kuster, Simon;
Fischer, Peter;
Windhab, Erich J.;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Institute of Food, Nutrition and Health , ETH Zurich , Schmelzbergstrasse 7 , 8092 Zurich , Switzerland;
Jowa AG , Erlenwiesenstrasse 9 , 8604 Volketswil , Switzerland;
Jowa AG , Erlenwiesenstrasse 9 , 8604 Volketswil , Switzerland
Sw; (Acs food science & technology, v.1, 2021, pp.1143-1150)
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39
- Analytical Methodology for Bread Staling
- Choi, Young-Jin; Kim, Byung-Yong; Baik, Moo-Yeol; Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University; (Journal of the Korean Society for Applied Biological Chemistry, v.53, 2010, pp.389-400)
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40
- Bread and Roses, Bread and Wine
- Schinto, J.; ; (American Italian Historical Association, v.1997, 1997, pp.185-197)
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