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Composition and preparation of Iranian breads.
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A study of the nutrient content of the varieties of bread in common use in South Africa.
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A yeast-leavened, low-protein bread for research diets.
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[On providing gliadin-free exchange food in celiac disease diet. I. Bread, flour and pastries].
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[Changes in the free amino acids in fasting serum and urine of human subjects in relation to diet. 3. Experimental feeding with wheat bread].
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[The effect of bread on the cholesterol level of the blood serum in west European diet patterns].
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The role of the bread-cereal group in the well-balanced diet.
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Effect of nutritive improvement of bread on growth.
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Combined action of ascorbic acid and potassium bromate as bread dough improvers.
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[On the problem of the assimilability of strontium-90 from bread].
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[Criteria for determining the presence of ammonium persulfate in leavened dough and bread].
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[Nutritional composition and value of various kinds of bread used as fundamental food by certain African populations].
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[Bread in the diet and nutrition].
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[Salivary secretion and amylase digestion in man during mastication of bread products].
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[Determination of bread content in meat balls].
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