kw.\*:("GINGERBREAD")
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LE PAIN D'EPICES.DE LA GUERIVIERE JF.1977; BULL. ANCIENS ELEVES EC. MEUNERIE; FR.; DA. 1977; NO 281; PP. 255-259; BIBL. 4 REF.Article
Ameisensäure in Lebkuchen - ein Zusatzstoff ? = L'acide formique dans le pain d'épice - un additif ? = Formic acid in ginger-bread - an additive ?AYUTO, M; ROHNS, G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 179, Num 3, pp 243-244, issn 0044-3026Article
Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla)AMZA, Tidjani; AMADOU, Issoufou; KEXUE ZHU et al.Food research international. 2011, Vol 44, Num 9, pp 2843-2850, issn 0963-9969, 8 p.Article
Untersuchungen zur handwerklichen Herstellung und Frischhaltung von Braunen Lebkuchen = Investigations with the handicraft production and shelflife of brown ginger breadLUDEWIG, H.-G; STOFFELS, I; BRÜMMER, J.-M et al.Getreide, Mehl und Brot (1972). 1999, Vol 53, Num 2, pp 112-118, issn 0367-4177Article
Acrylamide in gingerbread: Critical factors for formation and possible ways for reductionAMREIN, Thomas M; SCHÖNBÄCHLER, Barbara; ESCHER, Felix et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 13, pp 4282-4288, issn 0021-8561, 7 p.Article
Saint NicolasMOUSSLER, Benedicte.Folklore de France. 2001, Vol 50, Num 267, pp 12-17, issn 0015-5918Article
Quantitation of mercapturic acids from acrylamide and glycidamide in human urine using a column switching tool with two trap columns and electrospray tandem mass spectrometryKELLERT, Marco; SCHOLZ, Karoline; WAGNER, Silvia et al.Journal of chromatography. 2006, Vol 1131, Num 1-2, pp 58-66, issn 0021-9673, 9 p.Article