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1
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Yoon, Hei-ryeo, 594.76-Y59e-TD | Texas Woman's University | 1997 594.76-Y59e-TD,
2
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung, Jae-Kwon Lee, Nam-Youn Hur, Dong, | Korean Societyof Food Science&Technology | 2003 ,
3
Eating Frequency of Rice vs. Bread at Breakfast and Nutrient and Food-Group Intake among Japanese Female College Students
Eating Frequency of Rice vs. Bread at Breakfast and Nutrient and Food-Group Intake among Japanese Female College Students
S Sasaki,T Shimoda,A Katagiri,T Tsuji, | 대한지역사회영양학회 | 2002 ,
4
Bread and the Ballot
Bread and the Ballot
Merrill, Dennis, 322.8342-M571b | Chapel Hill | 1990 322.8342-M571b,
5
Bread and Democracy in Germany
Bread and Democracy in Germany
Gerschenkron, Alexander, 340.925-G381b | Cornell University Press | 1989 340.925-G381b,
6
Baking at home with the Culinary Institute of America
Baking at home with the Culinary Institute of America
Culinary Institute of America, 574.752-C967b | Wiley | 2004 574.752-C967b,
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