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1
Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men
Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men
Graeme H McIntosh | Cadmus journal ser | 2003
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2
Wheat bran의 입도가 빵반죽 물성에 미치는 영향
Wheat bran의 입도가 빵반죽 물성에 미치는 영향
김영호 | 혜천대학 | 2003
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3
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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4
Effects of Phytase Supplementation on the Performance of Broiler Chickens Fed Maize and Wheat Based Diets with Different Levels of Non-phytate Phosph
Effects of Phytase Supplementation on the Performance of Broiler Chickens Fed Maize and Wheat Based Diets with Different Levels of Non-phytate Phosph
P. K. Singh | P. K. Singh | 2003
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5
Nitrogen Retention and Chemical Composition of Urea Treated Wheat Straw Ensiled with Organic Acids or Fermentable Carbohydrates
Nitrogen Retention and Chemical Composition of Urea Treated Wheat Straw Ensiled with Organic Acids or Fermentable Carbohydrates
M. Sarwar | M. Sarwar | 2003
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6
Wheat Bran and Breast Cancer Plausibility of the Estrogen Hypothesis
Wheat Bran and Breast Cancer Plausibility of the Estrogen Hypothesis
Susan Sungsoo Cho | 한국영양학회지 | 2003
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7
Absorption of zinc from wheat products fortified with iron and either zinc sulfate or zinc oxide
Absorption of zinc from wheat products fortified with iron and either zinc sulfate or zinc oxide
DL de Romana | Cadmus journal ser | 2003
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8
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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9
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
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10
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Alfred K. Anderson | Korean Society of Food Science and Technology | 2003
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