검색어 : 통합검색[BREAD]
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41
- Fenugreek fibre in bread: Effects on dough development and bread quality
- Huang, G.; Guo, Q.; Wang, C.; Ding, H.H.; Cui, S.W.; ; (LWT- Food science and technology, v.71, 2016, pp.274-280)
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42
- [Is our bread healthy?]
- LOVENBACH, P; ; (Hospitalis, v.21, 1951, pp.39-41)
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43
- Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure
- Morita, Naofumi; Maeda, Tomoko; Watanabe, Michiyo; Yano, Shirou; Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, Japan; Department of Science, Technology, and Human Life, Graduate School of Education, Hyogo University of Teacher Education, Kato, Hyogo, Japan; Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, Japan; Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, Japan; (International journal of food properties, v.10, 2007, pp.779-789)
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44
- Chickpea Bread, a Low Glycemic Index Bread Alternative
- Mejia, Sonia Blanco; Ireland, Christopher; Kendall, Cyril W.C.; Sievenpiper, John L.; Wolever, Thomas M.S.; Vuksan, Vladimir V.V.; Pencharz, Paul B.; Jenkins, David J.A.; St. Michael's Hospital Toronto ON Canada; Department of Nutritional Sciences, Faculty of Medicine University of Toronto Toronto ON Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre St. Michael's Hospital Toronto ON Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre St. Michael's Hospital Toronto ON Canada; Division of Endocrinology and Metabolism St. Michael's Hospital Toronto ON Canada; Division of Endocrinology and Metabolism St. Michael's Hospital Toronto ON Canada; Department of Nutritional Sciences, Faculty of Medicine University of Toronto Toronto ON Canada; Division of Endocrinology and Metabolism St. Michael's Hospital Toronto ON Canada; (The FASEB journal : official publication of the Federation of American Societies for Experimental Biology, v.30, 2016, )
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45
- [Is bread a good food?]
- LEY; ; (Revue d'hygiène et de médecine sociale, v.7, 1959, pp.381-393)
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46
- [The bread we buy.]
- ABRAMSON, E; ; (Social-Medicinsk tidskrift, v.30, 1953, pp.11-12)
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47
- Bread stories : understanding the drivers of bread consumption for digital food customisation
- Pantidi, Nadia; Selinas, Paris; Flintham, Martin; Baurley, Sharon; Rodden, Tom; University College Cork, Ireland; Royal College of Art, United Kingdom; University of Nottingham, United Kingdom; Royal College of Art, United Kingdom; University of Nottingham, United Kingdom; (Proceedings of the 29th Australian Conference on Computer-Human Interaction, v.2017, 2017, pp.152-161)
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48
- Bread tourism
- Fusté -Forné , Francesc; ; (Journal of Marine and Island Cultures, v.12, 2023, )
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49
- BREAD CONSUMPTION
- ; ; (British food journal, v.89, 1987, pp.87-87)
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50
- Bread and Bread Making
- Cook, W. E.; ; (Bio-dynamics, v.249, 2004, pp.46-49)
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