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1
김치 유산균으로 제조한 preferment 첨가 수준에 따른 white pan bread의 품질특성
김치 유산균으로 제조한 preferment 첨가 수준에 따른 white pan bread의 품질특성
신언환 | 한국식품과학회 | 2003
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2
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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3
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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4
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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5
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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6
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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