Results 221 to 230 of about 95,556 (268)

Coins as bread : bread as coins

2013
the article proposes for the first time a detaled comparison of bread and coin under many points of view: production (measure and state control of exact weight and content) and ritual uses.
openaire   +1 more source

Oral processing of bread: Implications of designing healthier bread products

Trends in Food Science and Technology, 2021
Jing Gao, Weibiao Zhou
exaly  

Comparison of different bread types: Chemical and physical parameters

Food Chemistry, 2020
Sandrina A Heleno, Rodrigues P, Patricia Morales   +2 more
exaly  

Soviet Bread

Science, 1987
openaire   +2 more sources

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread

Nutrients, 2020
Pang Guangchang
exaly  

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Food Chemistry, 2016
Weibiao Zhou, Xiaonan Sui
exaly  

Bread, Bread, Scones and Bread

2019
openaire   +1 more source

NOT BY BREAD ALONE

Journal of School Health, 1967
openaire   +2 more sources

Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology, 2017
Carole Prost, Bernard Onno
exaly  

Breads

2004
openaire   +1 more source