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AJN, American Journal of Nursing, 1955
M R. ANDREWS had been forced to spend long periods of time in several hospitals under trying circumstances. He was discouraged and sick at heart. "I've never known a nurse who was much help," he said bitterly. Of course, this statement indicated his own inner inadequacy, but it should give nurses cause for some serious reflection.
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M R. ANDREWS had been forced to spend long periods of time in several hospitals under trying circumstances. He was discouraged and sick at heart. "I've never known a nurse who was much help," he said bitterly. Of course, this statement indicated his own inner inadequacy, but it should give nurses cause for some serious reflection.
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1998
Bread in its many forms is one of the most staple foods consumed by humanity. Traditionally bread is based on flour derived from the cereal wheat. Many other types of cereals, pulses and even legumes can be milled to give a ‘flour’ but the ability of the proteins present in wheat to transform a gruel of flour and water into a glutinous mass which ...
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Bread in its many forms is one of the most staple foods consumed by humanity. Traditionally bread is based on flour derived from the cereal wheat. Many other types of cereals, pulses and even legumes can be milled to give a ‘flour’ but the ability of the proteins present in wheat to transform a gruel of flour and water into a glutinous mass which ...
openaire +1 more source
Trends in bread waste utilisation
Trends in Food Science and Technology, 2023Alan Dymchenko +2 more
exaly
Comparison of different bread types: Chemical and physical parameters
Food Chemistry, 2020Marcio Carocho +2 more
exaly
Oral processing of bread: Implications of designing healthier bread products
Trends in Food Science and Technology, 2021Jing Gao, Weibiao Zhou
exaly