Cargando…

The Nutritive Value of "Standard" Bread

Detalles Bibliográficos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Scientific Press 1911
Materias:	Dietetics
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5222409/ https://www.ncbi.nlm.nih.gov/pubmed/29822518

Ejemplares similares

Concentrated Meat Foods
Publicado: (1911)

Diet and Diet Fads
Publicado: (1908)

Idiosyncrasy
Publicado: (1909)

Young's Dietary in Typhoid Fever Cases
Publicado: (1909)

Developing the Quality in Nutrition Care Model for Dietitians (QUINCE‐MOD) in primary care: A mixed‐method survey of healthcare consumers and professionals
por: Kirkegaard, Amy, et al.
Publicado: (2022)

Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross‐sectional survey of Australian health and education professionals
por: Asher, Roberta C., et al.
Publicado: (2022)

The nutritional quality of food parcels provided by food banks and the effectiveness of food banks at reducing food insecurity in developed countries: a mixed‐method systematic review
por: Oldroyd, Lucy, et al.
Publicado: (2022)

Variation in cardiovascular disease risk factors among older adults in the Hunter Community Study cohort: A comparison of diet quality versus polygenic risk score
por: Reay, William R., et al.
Publicado: (2022)

Impact of the MTHFR C677T polymorphism on blood pressure and related central haemodynamic parameters in healthy adults
por: Rooney, Martina, et al.
Publicado: (2022)

Resting energy expenditure of a diverse group of South African men and women
por: Pretorius, Adeline, et al.
Publicado: (2022)

Exploring stakeholder experiences of dietetic service and care delivery: A systematic qualitative review
por: Elliott, Andrea, et al.
Publicado: (2022)

Response to a novel, weight self‐awareness plan used in a multi‐component lifestyle intervention programme to reduce breast cancer risk factors in older women—Secondary analysis from the ActWELL trial
por: Zaremba, Suzanne M. M., et al.
Publicado: (2022)

Effect of vitamin D(3) supplementation on cardiometabolic disease risk among overweight/obese adult males in the UK: A pilot randomised controlled trial
por: Agbalalah, Tarimoboere, et al.
Publicado: (2022)

A realist evaluation of a community of practice for dietitians and nutritionists working in Aboriginal and Torres Strait Islander health
por: Wilson, Annabelle, et al.
Publicado: (2022)

Standard Bread
Publicado: (1923)

Standard Bread
Publicado: (1923)

The Dietetic Value of Bread
Publicado: (1892)

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2021)

Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
por: Karnjanapratum, Supatra, et al.
Publicado: (2022)

Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
por: Baltazar, Miguel, et al.
Publicado: (2023)

Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
por: Wojciechowicz-Budzisz, Agata, et al.
Publicado: (2023)

Effects of Stone-Made Flour Bread and Roller Flour Bread on the Soundness of the Teeth and Nutrition Generally
por: Read, Thomas G.
Publicado: (1913)

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread
por: Mencin, Marjeta, et al.
Publicado: (2023)

Comparative Dietetic Value of Fermented and Aerated Bread
por: Dauglish, J.
Publicado: (1860)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
por: Allen, Beatrice, et al.
Publicado: (2018)

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
por: Ranawana, Viren, et al.
Publicado: (2016)

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
por: Ranawana, Viren, et al.
Publicado: (2016)

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
por: Molfetta, Mariagrazia, et al.
Publicado: (2021)

White Bread or Brown Bread?
Publicado: (1899)

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
por: Neylon, Emma, et al.
Publicado: (2021)

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
por: Beltrão Martins, Rita, et al.
Publicado: (2022)

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
por: El-Sohaimy, S. A., et al.
Publicado: (2019)

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
por: Mietton, Lauriane, et al.
Publicado: (2022)

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
por: Pešić, Mirjana B., et al.
Publicado: (2023)

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
por: Koksel, Hamit, et al.
Publicado: (2023)

Bread
Publicado: (1859)

Bread
Publicado: (1857)

Bread
Publicado: (1870)

Bread
Publicado: (1878)

Cannot write session to /tmp/vufind_sessions/sess_rvvme2dh6ih5itmi49gbfsh369