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[Cellulose content of Polish food products. I. Cellulose content of grain, flour and bread].
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[Propaganda for a solicitous attitude to bread].
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[An educational and beneficial parent-teacher relationship: bread at all costs, but not at any cost].
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[Food and beverage hygiene: standards of freshness for fish. Bread].
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[Blood glucose and serum insulin in stable diabetics after ingestion of bread].
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[Properties and antigenicity of gluten protein isolated from bread].
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Effect of iron-fortified bread roll on hematological indices and clinical symptoms in menstruating women.
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Gas chromatographic determination of propionic acid in bread and cake.
A simple and accurate method is presented for gas-liquid chromatographic (GLC) determination of propionic acid in bakery products. Propionic acid is extracted with a mixture of dichloromethane and formic acid to which isobutyric acid has been added as an internal standard. The extract is injected directly into the GLC system. A glass column packed with 5% SP-1000 is used. The simplicity and convenience of the method make it suitable for routine determination.
[Physicochemical and functional characteristics of gliadin and its fractions isolated from bread].
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Can brown bread significantly prejudice mineral metabolism?
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[Determination of chromium content in bread].
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[Bread unit system for diabetic patients].
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A yeast-leavened, rice-flour bread.
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[Utilization of iron from enriched bread. II. Dietary anemia in rats].
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Modification of dietary fibre content in different kinds of bread.
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