Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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BREADEllery, ChrisPhi Kappa Phi forum, 2017-12, Vol.97 (4), p.9-9Baton Rouge: National Forum: Phi Kappa Phi JournalTexto completo disponível |
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2 |
Material Type: Artigo
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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat BreadRomankiewicz, Daria ; Hassoon, Waleed Hameed ; Cacak-Pietrzak, Grażyna ; Sobczyk, Małgorzata ; Wirkowska-Wojdyła, Magdalena ; Ceglińska, Alicja ; Dziki, Dariusz Erten, Hüseyin ; Hüseyin ErtenJournal of food quality, 2017-01, Vol.2017, p.1-7 [Periódico revisado por pares]Cairo: HindawiTexto completo disponível |
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3 |
Material Type: Artigo
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Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free BreadSteffolani, Eugenia ; Hera, Esther ; Pérez, Gabriela ; Gómez, ManuelJournal of food quality, 2014-10, Vol.37 (5), p.309-317 [Periódico revisado por pares]Food & Nutrition PressTexto completo disponível |
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4 |
Material Type: Artigo
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Clean‐label bread: Using hard red spring wheat to replace dough improvers in whole wheat breadSimsek, SenayJournal of food processing and preservation, 2020-12, Vol.44 (12), p.n/a [Periódico revisado por pares]Texto completo disponível |
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5 |
Material Type: Artigo
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Wheat Bread with Pumpkin ( Cucurbita maxima L.) Pulp as a Functional Food ProductRóżyło, Renata ; Gawlik-Dziki, Urszula ; Dziki, Dariusz ; Jakubczyk, Anna ; Karaś, Monika ; Różyło, KrzysztofFood technology and biotechnology, 2014-12, Vol.52 (4), p.430-438 [Periódico revisado por pares]Croatia: Sveuciliste U ZagrebuTexto completo disponível |
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6 |
Material Type: Artigo
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Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat VarietiesDhaka, Vandana ; Khatkar, B.S.Journal of food quality, 2015-04, Vol.38 (2), p.71-82 [Periódico revisado por pares]Blackwell Publishing LtdTexto completo disponível |
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7 |
Material Type: Artigo
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From Bread and Roses to #MeToo: Multiplicity, Distance, and the Changing Dynamics of Conflict in IR TheoryRiordan, Christine A. ; Kowalski, Alexander M.Industrial & labor relations review, 2021-05, Vol.74 (3), p.580-606 [Periódico revisado por pares]Los Angeles, CA: SAGE PublicationsTexto completo disponível |
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8 |
Material Type: Artigo
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Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) QualityAzadfar, Elham ; Elhami Rad, Amir Hossein ; Sharifi, Akram ; Armin, Mohammad Tian, WenfeiJournal of food processing and preservation, 2023-03, Vol.2023, p.1-9 [Periódico revisado por pares]HindawiTexto completo disponível |
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9 |
Material Type: Artigo
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The Production of Synbiotic Bread by MicroencapsulationSeyedain-Ardabili, Mojan ; Sharifan, Anousheh ; Tarzi, Babak GhiassiFood technology and biotechnology, 2016-01, Vol.54 (1), p.52-52 [Periódico revisado por pares]Croatia: Sveuciliste U ZagrebuTexto completo disponível |
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10 |
Material Type: Artigo
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Sourdough bread: A contemporary cereal fermented productSakandar, Hafiz Arbab ; Hussain, Raza ; Kubow, Stan ; Sadiq, Faizan Ahmed ; Huang, Weining ; Imran, MuhammadJournal of food processing and preservation, 2019-03, Vol.43 (3), p.e13883-n/a [Periódico revisado por pares]Texto completo disponível |