WHITE AND BROWN BREADS

被引：0

|

作者：

WALKER, ARP

DUPLESSIS, JP

机构：

来源：

SOUTH AFRICAN MEDICAL JOURNAL | 1978年 / 53卷 / 10期

关键词：

D O I：

暂无

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

引用

收藏

页码：346 / 346

页数：1

相关论文

共 50 条

[1] OLD THOUGHTS AND NEW WORK ON BREADS WHITE AND BROWN
MCCANCE, RA
WIDDOWSON, EM
LANCET, 1955, 2 (JUL30): : 205 - 210
[2] BREADS WHITE AND BROWN - THEIR PLACE IN THOUGHT AND SOCIAL-HISTORY - MCCANCE,RA, WIDDOWSON,EM
不详
ROYAL SOCIETY OF HEALTH JOURNAL, 1957, 77 (02): : 67 - 67
[3] The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads
Govender, Laurencia
Siwela, Muthulisi
FOODS, 2020, 9 (12)
[4] BREADS PRODUCED FROM PACIFIC NORTHWEST SOFT WHITE WHEAT .2. VARIETY BREADS
FARIDI, HA
RUBENTHALER, GL
BAKERS DIGEST, 1983, (JAN-): : 27 - 30
[5] Digestion of whole wheat and white breads in the human stomach
Rostorfer, HH
Kochakian, CD
Murlin, JR
JOURNAL OF NUTRITION, 1943, 26 (02): : 123 - 138
[6] STARCH FUNCTIONALITY IN WHITE PAN BREADS - NEW DEVELOPMENTS
KULP, K
LORENZ, K
BAKERS DIGEST, 1981, 55 (05): : 24 - &
[7] BREADS PRODUCED FROM PACIFIC NORTHWEST SOFT WHITE WHEAT .1. 5 INTERNATIONAL BREADS
RUBENTHALER, GL
FARIDI, H
BAKERS DIGEST, 1981, 55 (06): : 19 - 22
[8] The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
Boukid, Fatma
Rosell, Cristina M.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2022, 73 (07) : 902 - 914
[9] Effects of germination on the nutritive value and bioactive compounds of brown rice breads
Cornejo, Fabiola
Caceres, Patricio J.
Martinez-Villaluenga, Cristina
Rosell, Cristina M.
Frias, Juana
FOOD CHEMISTRY, 2015, 173 : 298 - 304
[10] Folate content in commercial white and whole wheat sandwich breads
Johnston, KE
Tamura, T
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (20) : 6338 - 6340

← 1 2 3 4 5 →