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  1. 21
    Sensory evaluation of Flavol
    by Faridi, Hamed
    Published 2011
    Subjects: “...Bread...”
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  2. 22
    The Effect of Toasting on the Protein Quality of White Bread and White Bread Supplemented with Soybean
    by Okoro, Chioma E.
    Published 1979
    Subjects: “...bread...”
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  3. 23
    Development and Evaluation of Charcoal-Powered Bread Baking Oven
    by Alimasunya E, Olotu Yahaya, Muhammed N.
    Published 2016-10-01
    Subjects: “...bread...”
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    Article
  4. 24
    Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread
    Subjects: “...bread...”
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    Article
  5. 25
    Shelf-life extension studies on pita bread
    by El-Khoury, Anis Adib.
    Published 1999
    Subjects: “...Pita bread -- Preservation....”
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  6. 26
    Bee Bread Cells in Honey Super Distort The Results of Pollen Analysis of Honey
    Subjects: “...bee bread...”
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    Article
  7. 27
    Aplicacao do metodo de analise por ativacao em neutrons a determinacao multielementar de amostras de alimentos
    by MAIHARA, VERA A.
    Published 1985
    Subjects: “...bread...”
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  8. 28
    Stress relaxation test as a predictor of bread flour quality
    by Mokoena, Paballo Gloria
    Published 2013
    Subjects: “...Bread flour quality testing...”
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  9. 29
    Aplicacao do metodo de analise por ativacao em neutrons a determinacao multielementar de amostras de alimentos
    by MAIHARA, VERA A.
    Published 1985
    Subjects: “...bread...”
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  10. 30
    The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour
    by Kirby, Ratia
    Published 2014
    Subjects: “...gluten strength bread-making bread volume...”
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  11. 31
    Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
    Subjects: “...gluten-free bread...”
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    Article
  12. 32
    Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice
    Subjects: “...wheat bread...”
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    Article
  13. 33
    Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
    Subjects: “...bread...”
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    Article
  14. 34
    Sorghum injera quality improvement through processing and development of cultivar selection criteria
    by Yetneberk, Senayit
    Published 2013
    Subjects: “...Bread ethiopia...”
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  15. 35
    A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
    Subjects: “...gluten-free bread...”
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    Article
  16. 36
    Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions
    Subjects: “...bread...”
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    Article
  17. 37
    Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts
    by Karolina Pycia, Eva Ivanišová
    Published 2020-08-01
    Subjects: “...bread...”
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    Article
  18. 38
    USO DA FARINHA DE MANDIOCA EM PANIFICAÇÃO
    Subjects: “...Bread...”
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    Article
  19. 39
    THE OCCURRENCE OF MICROMYCETES IN THE BREAD SAMPLES AND THEIR POTENTIAL ABILITY PRODUCE MYCOTOXINS
    Subjects: “...bread...”
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    Article
  20. 40
    Development of specialty breads as nutraceutical products
    by Hines, Lindsey Renee
    Published 2010
    Subjects: “...bread...”
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