Results 271 to 280 of about 735,567 (311)

"Not by Bread Alone"

The English Journal, 1964
openaire   +1 more source

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

Food Chemistry, 2016
Xiaonan Sui, Weibiao Zhou
exaly  

Bread "Enrichment"

Science, 1945
openaire   +4 more sources

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Trends in Food Science and Technology, 2018
Yonghui Li
exaly  

Bread Rationing

BMJ, 1946
openaire   +1 more source

Can bread processing conditions alter glycaemic response?

Food Chemistry, 2015
Evelyn Lau, Weibiao Zhou, Christiani Jeyakumar Henry   +2 more
exaly  

Recent insights into chemical and pharmacological studies of bee bread

Trends in Food Science and Technology, 2020
Shaden A M Khalifa, Marek Kieliszek, Aamer Saeed   +2 more
exaly  

BREAD-MAKING

AJN, American Journal of Nursing, 1909
openaire   +1 more source

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Food Hydrocolloids, 2005
Maria Eugenia Barcenas, Cristina M Rosell   +1 more
exaly  

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Food Chemistry, 2016
Cynthia Helou, Philippe Jacolot, Celine Niquet-Leridon   +2 more
exaly