본문

16 Results:SS:WHEAT 0.140 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
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
печати
2
Wheat bran의 입도가 빵반죽 물성에 미치는 영향
Wheat bran의 입도가 빵반죽 물성에 미치는 영향
김영호 | 혜천대학 | 2003
печати
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
печати
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
печати
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
печати
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
печати
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
печати
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
печати
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
печати
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
печати
처음12이후마지막