共 50 条
- [1] BELORUSSIAN WHEAT BREAD - NEW SORT OF WHOLE WHEAT BREAD BARTHEL BACKER UND KONDITOR, 1981, 35 (04): : 121 - 122
- [2] WHEAT/RICE FLOUR COMPOSITE FOR BREAD AND BISCUIT PROCEEDINGS OF THE 6TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2010, : 115 - 117
- [3] USE OF CRUSHED RICE IN PRODUCING WHEAT BREAD IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1984, (03): : 104 - 105
- [4] Rye bread versus wheat bread JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1930, 94 : 2081 - 2082
- [6] NEW AROMA COMPOUNDS IN WHEAT BREAD THERMALLY GENERATED FLAVORS: MAILLARD, MICROWAVE, AND EXTRUSION PROCESSES, 1994, 543 : 192 - 205
- [10] SELECTING NEW PROMISING LINES OF BREAD WHEAT IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 2005, 36 (05): : 67 - +