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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Flour and breads and their fortification in health and disease prevention
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Dry beans and pulses production, processing, and nutrition
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Wheat quality for improving processing and human health
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Food safety regulation : a study of the use and limitations of cost-benefit analysis
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Wheat production,properties and quality
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Maize : nutrition dynamics and novel uses
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Food powders : physical properties, processing, and functionality
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Foodstuffs: their plasticity fluidity and consistency
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Enhanced Bioavailability of iron from mungbeans and its effects on health of schoolchildren
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Wheat end uses around the world :: edited by Hamed Faridi, Jon M. Faubion.
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Food flavorings
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Characterization of cereals and flours : properties, analysis, and applications
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Cereals in breadmaking : a molecular colloidal approach
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Quality improvement in field crops
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Specialty corns
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Wheat flour
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Durum wheat:: chemistry and technology
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Nutritional bioavailability of iron
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Plant nutrition for sustainable food production and environment : proceedings of the XIII International Plant Nutrition Colloquium, 13-19 September 1997, Tokyo, Japan
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Nutritive value of triticale protein (and the proteins of wheat and rye)
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