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1
Cloud bread = 구름빵
Cloud bread = 구름빵
백희나 | 한솔수북 | 2006
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딸림정보
딸림정보
모체등록번호 딸림등록번호 서명 별치기호 자료상태 소장처
0125921 C125921 Cloud bread CD 대출가능 영상정보자료실
2
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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3
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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4
RSM을 적용한 관능 특성에 따른 Rye Bread의 최적 Formulas에 대한 연구
RSM을 적용한 관능 특성에 따른 Rye Bread의 최적 Formulas에 대한 연구
권경순 | 한국식품영양학회 | 2004
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5
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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6
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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7
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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8
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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9
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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10
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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