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  1. 41
    Food biochemistry and related diseases / A bioquímica dos alimentos e doenças relacionadas
    Subjects: “...bread...”
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    Article
  2. 42
    Enrichment and Functional Effects on Baking Bread
    by M HassaniMoosaAbadi
    Published 2018-03-01
    Subjects: “...bread...”
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    Article
  3. 43
    Rheological mechanisms governing variation in the extent of gas cell expansion in bread dough
    by Ziegler-Purcell, Ulrike G.
    Published 2002
    Subjects: “...Bread making...”
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  4. 44
    Markers for QTL and bulk segregant analysis of salt tolerance in wheat (Triticum aestivum L.)
    by Amin, Ayman Yhia
    Published 2002
    Subjects: “...Bread wheat...”
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  5. 45
    Immunocytochemical investigations into the association of friabilin with wheat starch granules in relation to wheat endosperm texture
    by Brennan, Charles Stephen
    Published 1995
    Subjects: “...Bread wheat...”
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  6. 46
    ’n Aanvullende formulier gefokus op die verhouding tussen Pasga en die nagmaal
    by B.J. de Klerk
    Published 2011-06-01
    Subjects: “...Bread...”
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    Article
  7. 47
    Natural antifungal systems for prevention of mould spoilage in bakery products
    by Arroyo, Mariona
    Published 2003
    Subjects: “...Bread preservation...”
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  8. 48
    MORPHOBIOLOGICAL STRUCTURE OF BREAD WHEAT (TRITICUM AESTIVUM L.) IN AZERBAIJAN
    by Kh. N. Rustamov
    Published 2015-01-01
    Subjects: “...bread wheat...”
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    Article
  9. 49
    A method to measure carbon dioxide released from and contained in yeasted doughs
    by Thackery, Arthur Ray
    Published 2011
    Subjects: “...Bread...”
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  10. 50
    Chemical studies on the soluble starch fraction in bread
    by Beck, Horst.
    Published 2015
    Subjects: “...Bread....”
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  11. 51
    The effect of mixing speed and dry milk solids on bread
    by Swanson, Emery Carlton.
    Published 2015
    Subjects: “...Bread....”
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  12. 52
    Investigation on the preparation of ethoxylated sucrose monopalmitate and evaluation of its potential use for making high-protein bread
    by Mih, Chee
    Published 2011
    Subjects: “...Bread...”
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  13. 53
    Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design
    Subjects: “...bread...”
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    Article
  14. 54
    Consumers’ Bread Consumption Habits and Waste Status: Hatay/Turkey Example
    by Bekir Demirtaş, Aybüke Kaya, Erdal Dağıstan
    Published 2018-10-01
    Subjects: “...Bread consumption...”
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    Article
  15. 55
    Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products
    Subjects: “...wheat bread...”
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    Article
  16. 56
    Organik Ekmek
    by M. Murat Karaoğlu
    Published 2015-02-01
    Subjects: “...Organic bread...”
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    Article
  17. 57
    Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread?
    Subjects: “...bread...”
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    Article
  18. 58
    Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts—Effect on Oxidative and Biochemical Parameters in Rat Serum
    Subjects: “...bread enrichment...”
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    Article
  19. 59
    Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples
    by Abboud Al-Saleh, Charles S. Brennan
    Published 2012-11-01
    Subjects: “...bread wheat...”
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    Article
  20. 60
    Особливості створення та ідентифікації екстрасильних за хлібопекарськими властивостями сортів пшениці м’якої озимої (Triticum aestivum L.)
    Subjects: “...winter bread wheat...”
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    Article
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