Listing 1 - 2 of 2 |
Sort by
|
Choose an application
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe
Bread. --- Enriched cereal products. --- Enriched foods. --- Flour. --- Flour as food. --- Food additives. --- Food, Fortified. --- Medicine, Preventive. --- Nutritive Value. --- Flour as food --- Food additives --- Enriched foods --- Enriched cereal products --- Bread --- Medicine, Preventive --- Nutritional Physiological Phenomena --- Food --- Foods, Specialized --- Physiological Phenomena --- Food and Beverages --- Technology, Industry, Agriculture --- Phenomena and Processes --- Nutritive Value --- Food, Fortified --- Flour --- Health & Biological Sciences --- Mechanical Engineering --- Engineering & Applied Sciences --- Diet & Clinical Nutrition --- Industrial & Management Engineering --- Additives. --- Health aspects. --- Engineering --- Food Science and Technology --- Breadstuffs --- Wheat flour --- Breads --- Wheat products --- Baked products --- Cooking (Bread) --- Flours --- Plant products
Choose an application
Vitamin C deficiency --- Enriched cereal products. --- Food relief. --- Prevention. --- Famine relief --- Food aid programs --- Food assistance programs --- Cereal products, Enriched --- Fortified cereal products --- Ascorbic acid deficiency --- Disaster relief --- Humanitarian assistance --- Public welfare --- Emergency food supply --- Cereal products --- Enriched foods --- Avitaminosis --- Food distribution programs
Listing 1 - 2 of 2 |
Sort by
|