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1
Nancy silverton's breads from the la brea bakery : Recipes for the connoisseur
Nancy silverton's breads from the la brea bakery : Recipes for the connoisseur
Silverton, Nancy | Villard | 1996
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2
The relative significance of syntatic knowledge and vocabulary breadth in the prediction of reading comprehension test Performance
The relative significance of syntatic knowledge and vocabulary breadth in the prediction of reading comprehension test Performance
Toshihiko Shiotsu and Cyril Weir | Edward Arnold | 2007
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3
Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans
Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans
T Bohn | Cadmus journal ser | 2004
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4
Substituting Bread By-product for Barley Grain in Fattening Diets for Baladi Kids
Substituting Bread By-product for Barley Grain in Fattening Diets for Baladi Kids
S. G. Haddad | S. G. Haddad | 2004
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5
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung | Korean Society of Food Science and Technology | 2004
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6
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
KS Juntunen | Cadmus journal ser | 2003
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7
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
DAJM Kerckhoffs | Cadmus journal ser | 2003
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8
High-fiber rye bread and insulin secretion and sensitivity in healthy postmenopausal women
High-fiber rye bread and insulin secretion and sensitivity in healthy postmenopausal women
KS Juntunen | Cadmus journal ser | 2003
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9
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga-Hyung Hong | Korean Society of Food Science and Technology | 2003
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10
Eating Frequency of Rice vs. Bread at Breakfast and Nutrient and Food-Group Intake among Japanese Female College Students
Eating Frequency of Rice vs. Bread at Breakfast and Nutrient and Food-Group Intake among Japanese Female College Students
S Sasaki | 한국영양학회 | 2003
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