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Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

机译：鼓励儿童全麦面包：有趣的面包卷形状对早餐消费影响的田间试验

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1. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption [J] . Ellen van Kleef, Milou Vrijhof, Ilse A Polet, BMC Public Health . 2014,第1期

机译：鼓励儿童全麦面包：有趣的面包卷形状对早餐消费影响的田间试验
2. Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat [J] . Jesus Callejo Maria, Vargas-Kostiuk Maria-Eugenia, Rodriguez-Quijano Marta Journal of Cereal Science . 2015,第Null期

机译：面包分析感官小组的选择，培训和验证过程：品种对普通小麦和拼粒小麦制成的面包质量的影响
3. Nutritional and functional performance of high beta-glucan barley flours in breadmaking: mixed breads versus wheat breads. [J] . Collar C, Angioloni A European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2014,第3期

机译：高β-葡聚糖大麦粉在面包制作中的营养和功能表现：混合面包与小麦面包。
4. Allelic variations of functional markers for quality traits in Indian bread wheat (Triticum aestivum L.) cultivars and their correlation with bread loaf volume [C] . U.Goutam, R.Tiwari, A.Chaudhury, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：印度面包小麦（Triticum aestivum L.）品种品质性状功能标记的等位基因变异及其与面包体积的关系
5. Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and gas chromatography-mass spectrometry . [D] . Siddhu, Silva. 2010

机译：使用电子鼻和气相色谱-质谱法对红白小麦制成的精制和全麦面包进行感官分析。
6. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption [O] . Ellen van Kleef, Milou Vrijhof, Ilse A Polet, 2014

机译：鼓励儿童全麦面包：有趣的面包卷形状对早餐消费影响的田间试验
7. Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat [O] . Callejo González Maria Jesús, Vargas Kostiuk María Eugenia, Rodriguez De Quijano Urquiaga Marta 2015

机译：面包分析感官小组的选择，培训和验证过程：品种对普通小麦和斯佩尔塔小麦制成的面包质量的影响

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

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