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[The taste of bread, a special problem of cereal product flavor].
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[Assessment of the ingestion of Sr90 and Cs137 with food in radioactive contamination of milk and bread].
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A yeast-leavened, low-protein, low-electrolyte bread.
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[Baking mix for low-protein, low-phenylalanine bread].
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[Microbiological characteristics of a bread preserved with ethylene oxide].
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[Nutritional value of 5 kinds of bread produced in Warsaw in 1968. I. Contents of basic and mineral constituents].
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[Increasing the biological value of meals including bread and various food additives].
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[Nutritive value of some brands of bread in the City of Szczecin].
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[Biological value of wheat bread with various food additives].
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[The occurrence of aflatoxin in bread].
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[Nutritive value of different types of bread produced and marketed in Warsaw in 1968].
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The kitchen is a laboratory. Salt rising bread.
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[Use of gluten bread in the nutrition of diabetic patients].
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[Contribution to gluten-free diet. Baking of gluten-free bread].
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[Low calory bread in dietetics. 1. Possibilites of its use, composition, and effect].
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Gluten bread for dietetic treatment of diabetes mellitus.
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