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1. 
Cover image for Omega-3 Yağ Asidi Nanopartiküllerinin Ekmek Formülasyonlarında Kullanımı = Utilization of Omega-3 Fatty Acid Nanoparticles in Bread Formulations
Omega-3 Yağ Asidi Nanopartiküllerinin Ekmek Formülasyonlarında Kullanımı = Utilization of Omega-3 Fatty Acid Nanoparticles in Bread Formulations
Author 
Balık, Güliz.
Preferred Shelf Number 
TEZ 9681 .B35 2011
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2. 
Cover image for Değişik Tahıl Unları Kullanılarak Üretilen Ekmek ve Bisküvilerdeki Aroma Bileşiklerinin İncelenmesi = Investigation of Aroma Compounds of Bread and Cookie With Different Intact Cereal Flours
Değişik Tahıl Unları Kullanılarak Üretilen Ekmek ve Bisküvilerdeki Aroma Bileşiklerinin İncelenmesi = Investigation of Aroma Compounds of Bread and Cookie With Different Intact Cereal Flours
Author 
Keleşoğlu, Hatice Ebru.
Preferred Shelf Number 
TEZ 10131 .K45 2011
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3. 
Cover image for More than bread ethnography of a soup kitchen
More than bread ethnography of a soup kitchen
Author 
Glasser, Irene. Project Muse.
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ONLINE
Electronic Access 
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4. 
Cover image for Bazı ekmek katkı maddelerinin buğday unu ve hamurunda protein karbonhidrat kompleksi üzerine etkisi = Effects of some bread additives on the protein carbohydrate complexin wheat flour and doughs
Bazı ekmek katkı maddelerinin buğday unu ve hamurunda protein karbonhidrat kompleksi üzerine etkisi = Effects of some bread additives on the protein carbohydrate complexin wheat flour and doughs
Author 
(Kılıç) Erkul, Serpil.
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TEZ 4431 .E75 1999
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5. 
Cover image for Professional imaginative writing in England, 1670-1740 'hackney for bread'
Professional imaginative writing in England, 1670-1740 'hackney for bread'
Author 
Hammond, Brean S., 1951-
Preferred Shelf Number 
ONLINE
Electronic Access 
Oxford scholarship online http://dx.doi.org/10.1093/acprof:oso/9780198112990.001.0001
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6. 
Cover image for Bazı ekmek katkı maddelerinin gluten fraksiyonlarındaki protein-lipid kompleksi üzerine etkisi = Effect of some bread additives on the protein-lipid complex of gluten fractions
Bazı ekmek katkı maddelerinin gluten fraksiyonlarındaki protein-lipid kompleksi üzerine etkisi = Effect of some bread additives on the protein-lipid complex of gluten fractions
Author 
Demiralp, Hande.
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TEZ 3650 .D46 1997
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7. 
Cover image for Bread and justice state and society in Petrograd, 1917-1922
Bread and justice state and society in Petrograd, 1917-1922
Author 
McAuley, Mary.
Preferred Shelf Number 
ONLINE
Electronic Access 
Oxford scholarship online http://dx.doi.org/10.1093/acprof:oso/9780198219828.001.0001
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8. 
Cover image for Bread and circuses : historical sociology and political pluralism
Bread and circuses : historical sociology and political pluralism
Author 
Veyne, Paul, 1930-
Preferred Shelf Number 
JC 51 V442 1990
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9. 
Cover image for Transgenic cereals
Transgenic cereals
Author 
O'Brien, Lindsay, 1942- ed. Henry, Robert J., ed. American Association of Cereal Chemists. Symposium on Transgenic Cereals (2000 : Gold Coast, Qld.) World Cereal and Bread Congress (11th : 2000 : Gold Coast, Qld.)
Preferred Shelf Number 
SB 189.53 T73 2000
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10. 
Cover image for Maize, recent progress in chemistry and technology
Maize, recent progress in chemistry and technology
Author 
Inglett, G. E., 1928- World Cereal and Bread Congress (7th : 1982 : Prague, Czech Republic)
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ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780123709400
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11. 
Cover image for Rye: Processing, Nutritional Profile and Commercial Uses
Rye: Processing, Nutritional Profile and Commercial Uses
Author 
Singh Purewal, Sukhvinder. editor. SpringerLink (Online service)
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ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-86613-5
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12. 
Cover image for Bee Products - Chemical and Biological Properties
Bee Products - Chemical and Biological Properties
Author 
Alvarez-Suarez, José M. editor. (orcid)0000-0001-8509-1498 SpringerLink (Online service)
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ONLINE
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https://doi.org/10.1007/978-3-031-89049-9
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