본문

19 Results:SS:BREAD 0.406 sec.
RSS 
Multilingual
 Erweiterte Suche
 Neuankömmling Buch suchen
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
ausgewählten Druck Select Export to Excel
1
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
drucken
2
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
drucken
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
drucken
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
drucken
5
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
drucken
6
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung | Korean Society of Food Science and Technology | 2004
drucken
7
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
drucken
8
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
drucken
9
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
drucken
10
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
drucken
처음12이후마지막