A NEW TYPE OF BREAD - WHEAT-AND-RICE BREAD

被引:0
|
作者
MOSQUEDASUAREZ, A
机构
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:15 / 17
页数:3
相关论文
共 50 条
  • [1] BELORUSSIAN WHEAT BREAD - NEW SORT OF WHOLE WHEAT BREAD BARTHEL
    GOSCHKE, L
    GNIOSDORZ, W
    BACKER UND KONDITOR, 1981, 35 (04): : 121 - 122
  • [2] WHEAT/RICE FLOUR COMPOSITE FOR BREAD AND BISCUIT
    Hruskova, Marie
    Svec, Ivan
    Jurinova, Ivana
    PROCEEDINGS OF THE 6TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2010, : 115 - 117
  • [3] USE OF CRUSHED RICE IN PRODUCING WHEAT BREAD
    ASMAEVA, ZI
    PRUDNIKOVA, TN
    OSTAPENKO, GA
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1984, (03): : 104 - 105
  • [4] Rye bread versus wheat bread
    不详
    JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1930, 94 : 2081 - 2082
  • [5] New insights into bread wheat genome
    Bartelme, Melanie Zanoza
    FOOD TECHNOLOGY, 2014, 68 (09) : 12 - 12
  • [6] NEW AROMA COMPOUNDS IN WHEAT BREAD
    BALTES, W
    SONG, C
    THERMALLY GENERATED FLAVORS: MAILLARD, MICROWAVE, AND EXTRUSION PROCESSES, 1994, 543 : 192 - 205
  • [7] WHEAT AND BREAD
    BURGSTAH.AW
    AMERICAN SCIENTIST, 1974, 62 (02) : 149 - 150
  • [8] RICE BREAD QUALITY AS AFFECTED BY STORAGE OF RICE FLOUR AND RICE BREAD MIX
    NISHITA, KD
    BEAN, MM
    CEREAL FOODS WORLD, 1978, 23 (08) : 466 - 467
  • [9] Bread-making quality of wheat/rice flour blends
    Yamauchi, H
    Noda, T
    Matsuura-Endo, C
    Takigawa, S
    Saito, K
    Oda, Y
    Funatsuki, W
    Iriki, N
    Hashimoto, N
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2004, 10 (03) : 247 - 253
  • [10] SELECTING NEW PROMISING LINES OF BREAD WHEAT
    Salman, R. M.
    Mandi, A. S.
    IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 2005, 36 (05): : 67 - +