검색어 : 통합검색[BREAD]
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81
- 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)
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82
- 매실(Prumus mume Sieb. et. Zucc)추출물을 이용한 제빵 적성
- 이연화; 신두호; 우송공업대학 식품과학계열; 우송공업대학 식품과학계열; (한국식품영양학회지 = The Korean journal of food and nutrition, v.14, 2001, pp.305-310)
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83
- Our daily bread
- Davies, Sarah; Teacher; (Early years educator, v.22, 2021, pp.S8-S9)
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84
- Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches
- Pol, Joshua; Gries, Regine; Gries, Gerhard; Department of Biological Sciences, Simon Fraser University, Burnaby, British Columbia, V5A 1S6, Canada; Department of Biological Sciences, Simon Fraser University, Burnaby, British Columbia, V5A 1S6, Canada; Department of Biological Sciences, Simon Fraser University, Burnaby, British Columbia, V5A 1S6, Canada; (Entomologia experimentalis et applicata, v.166, 2018, pp.81-93)
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85.
- Kamut(Triticum turgidum spp.)를 첨가한 기능성 빵 제조에 관한 연구
- 정현기
- 경상국립대학교 대학원, 국내박사, 83 p., 2022
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86
- [Cause of ropy bread. III. Amylase of bacterial strains isolated from ropy bread.]
- STREULI, H; STAUB, M; ; (Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, v.46, 1955, pp.334-339)
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87
- Zur Beurteilung von Spezialbrot.
- THOMAS, B; ; (Die Pharmazie, v.9, 1954, pp.514-523)
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88
- Daily Bread
- Harvey, Anthony; Willersey, Gloucestershire; (Journal of theological studies, v.69, 2018, pp.25-38)
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89
- Bread in Syria
- El-Haramein, Fouad Jaby; Adleh, Bashir; International Center for Agricultural Research in the Dry Areas (ICARDA), Aleppo, Syria; General Flour Milling Company for Syria, Aleppo, Syria; (Food reviews international, v.10, 1994, pp.419-436)
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90
- [Which bread should be consumed.]
- EMMER, V; ; (Vý&zbreve;iva lidu, v.6, 1951, pp.100-101)
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