검색어 : 통합검색[BREAD]
총 44,100건 중 1,000건 출력
, 8/100 페이지
-
71
- 수입밀의 제빵 적성과 반죽법을 달리한 우리밀 제빵 적성의 비교
- 김원모; 이규희; 우송정보대학 제과제빵학과; 우송대학교 조리과학연구센타; (한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44, 2015, pp.434-441)
-
72.
- 대두섬유 복합분을 첨가한 White Pan Bread의 품질특성
- 변종범
- 한성대학교, 국내석사, vii, 93 p., 2010
-
73
- Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers
- Zhao, C.J.; Hu, Y.; Schieber, A.; Ganzle, M.; ; (Journal of cereal science, v.57, 2013, pp.514-519)
-
74
- Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread
- Galoburda, Ruta; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; ; (Foods, v.9, 2020, pp.1837)
-
75
- Effect of bread dough mixing method on rye bread quality
- Djukic A., Dragutin; Radovic M., Milorad; Mandic G., Leka; Veskovic-Moracanin M., Slavica; Faculty of Agronomy, Č ač ak; Branko Periš ić City Bakery, Kruš evac; Faculty of Agronomy, Č ač ak; Institute of Meat Hygiene and Technology, Belgrade; (Acta periodica technologica, v.45, 2014, pp.11-22)
-
76
- [Cause of ropy bread. I.]
- STREULI, H; STAUB, M; ; (Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, v.46, 1955, pp.312-325)
-
77
- Insight bread - Brown bread rising
- ; ; (Marketing Week, v.2007, 2007, pp.28-29)
-
78
- Bread porosity evaluation by histogram analysis
- Bosakova-Ardenska, Atanaska; Danev, Angel; Andreeva, Hristina; Gogova, Tzvetana; Computer Systems and Technologies, University of Food Technologies Plovdiv, Bulgaria; Computer Systems and Technologies, University of Food Technologies Plovdiv, Bulgaria; Computer Systems and Technologies, University of Food Technologies Plovdiv, Bulgaria; Technology of cereals, fodder, bread and confectionary products, University of Food Technologies Plovdiv, Bulgaria; (Proceedings of the 19th International Conference on Computer Systems and Technologies, v.2018, 2018, pp.68-72)
-
79
- Willingness to eat bread with health benefits: habits, taste and health in bread choice
- Sajdakowska, M.; Gę bski, J.; Ż akowska-Biemans, S.; Jeż ewska-Zychowicz, M.; Corresponding author. Tel.: +48 22 59 37 145; Fax: +48 22 59 37 147.; (Public health, v.167, 2019, pp.78-87)
-
80
- Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
- Caballero, P.A.; Gomez, M.; Rosell, C.M.; Escuela Tecnica Superior de Ingenierias Agrarias, Area de Tecnologia de Alimentos, Universidad de Valladolid, Avda, de Madrid, 44, 34004 Palencia, Spain; (Journal of food engineering, v.81, 2007, pp.42-53)
QUICK MENU
