Ogi (Basque Wikipedia)

Analysis of information sources in references of the Wikipedia article "Ogi" in Basque language version.

refsWebsite

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46worldcat.org

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37nih.gov

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16doi.org

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14google.es

5,088^th place

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4aaccnet.org

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4wiley.com

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2web.archive.org

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2researchgate.net

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1pnas.org

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1ataria.eus

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1archive.org

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1oxforddictionaries.com

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1fao.org

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1elmundo.es

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1usda.gov

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1mmm.fi

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1oup.com

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1springer.com

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1eibar.org

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1republica.com

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1meilleurduchef.com

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1cocinandoalfuego.com

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1sciencedirect.com

149^th place

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1nytimes.com

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1jstor.org

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1thenibble.com

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1alberdania.net

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1ametza.com

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aaccnet.org

Chemists, American Association of Cereal. «Cereal Chem 1995 | Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties.» www.aaccnet.org (Noiz kontsultatua: 2018-04-13).
Chemists, American Association of Cereal. «Cereal Chem 1991 | Gas Retention in Bread Dough During Baking.» www.aaccnet.org (Noiz kontsultatua: 2018-04-18).
Chemists, American Association of Cereal. «Cereal Chem 1981 | Bread Staling.» www.aaccnet.org (Noiz kontsultatua: 2018-04-18).
Chemists, American Association of Cereal. «Cereal Chem 1988 | Effect of Native Lipids, Shortening, and Bread Moisture on Bread Firming.» www.aaccnet.org (Noiz kontsultatua: 2018-04-18).

alberdania.net

«Euskara batuaren ajeak» Alberdania argitaletxea (Noiz kontsultatua: 2020-06-18).

ametza.com

Garate, Gotzon. «196 atsotitz "ogi" bilatuta - Atsotitzak - Online Kontsulta zerbitzua» www.ametza.com (Noiz kontsultatua: 2023-04-19).

archive.org

Ashton, John. ([190-?]). The history of bread from pre-historic to modern times. London, Brooke house publishing co. (Noiz kontsultatua: 2018-04-12).

ataria.eus

Terradillos, Iñigo. (html) Elikagaiek bizimoduaz asko erakutsi dezakete. (Noiz kontsultatua: 2018-08-06).

cocinandoalfuego.com

(Gaztelaniaz) «Pan en sartén - Cocinando al Fuego» Cocinando al Fuego 2016-08-29 (Noiz kontsultatua: 2018-04-13).

doi.org

dx.doi.org

(Ingelesez) Arranz-Otaegui, Amaia; Carretero, Lara Gonzalez; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias. (2018-07-11). «Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan» Proceedings of the National Academy of Sciences: 201801071. doi:10.1073/pnas.1801071115. ISSN 0027-8424. PMID 30012614. (Noiz kontsultatua: 2018-07-27).
(Ingelesez) Gonzalez Techera, A.; Jubany, S.; Carrau, F.M.; Gaggero, C.. (2001-07-01). «Differentiation of industrial wine yeast strains using microsatellite markers» Letters in Applied Microbiology 33 (1): 71–75. doi:10.1046/j.1472-765x.2001.00946.x. ISSN 1472-765X. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) Rosenberg, Hans R.; Rohdenburg, Edward L.. (1951-12-01). «The Fortification of Bread with Lysine» The Journal of Nutrition 45 (4): 593–598. doi:10.1093/jn/45.4.593. ISSN 0022-3166. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) Haros, Monica; Rosell, Cristina M.; Benedito, Carmen. (2001-10-01). «Fungal phytase as a potential breadmaking additive» European Food Research and Technology 213 (4-5): 317–322. doi:10.1007/s002170100396. ISSN 1438-2377. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) CHAMBERLAIN, N.; COLLINS, T. H.; McDERMOTT, E. E.. (1981-04-01). «Alpha-amylase and bread properties» International Journal of Food Science & Technology 16 (2): 127–152. doi:10.1111/j.1365-2621.1981.tb01004.x. ISSN 1365-2621. (Noiz kontsultatua: 2018-04-13).
Leclercq, C; Arcella, D; Turrini, A. «Estimates of the theoretical maximum daily intake of erythorbic acid, gallates, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in Italy: a stepwise approach» Food and Chemical Toxicology 38 (12): 1075–1084. doi:10.1016/s0278-6915(00)00106-x. (Noiz kontsultatua: 2018-04-13).
Hussain, Abrar; Larsson, Hans; Kuktaite, Ramune; Olsson, Marie E.; Johansson, Eva. (2015-11). «Carotenoid Content in Organically Produced Wheat: Relevance for Human Nutritional Health on Consumption» International Journal of Environmental Research and Public Health 12 (11): 14068–14083. doi:10.3390/ijerph121114068. ISSN 1661-7827. PMID 26540066. PMC PMC4661633. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) «A study of the bread-baking process. I: A phenomenological model» Journal of Food Engineering 19 (4): 389–398. 1993-01-01 doi:10.1016/0260-8774(93)90027-H. ISSN 0260-8774. (Noiz kontsultatua: 2018-04-18).
Aibara, S.; Esaki, K.. (1998). «Effects of High-Voltage Electric Field Treatment on Bread Starch» Bioscience, Biotechnology, and Biochemistry 62 (11): 2194–2198. doi:10.1271/bbb.62.2194. ISSN 0916-8451. PMID 27393590. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Willhoft, E. M. A.. (1971-04-01). «Bread staling II.» Journal of the Science of Food and Agriculture 22 (4): 180–183. doi:10.1002/jsfa.2740220407. ISSN 1097-0010. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Technology of Breadmaking | SpringerLink. doi:10.1007/0-387-38565-7. (Noiz kontsultatua: 2018-04-18).
Kulp, K.; Ponte, J. G.. (1981). «Staling white pan bread: fundamental causes» Critical Reviews in Food Science and Nutrition 15 (1): 1–48. doi:10.1080/10408398109527319. ISSN 1040-8398. PMID 6170488. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Yassin, S.; Wheals, A.. (1992-05-01). «Neurosporaspecies in bakeries» Journal of Applied Bacteriology 72 (5): 377–380. doi:10.1111/j.1365-2672.1992.tb01849.x. ISSN 1365-2672. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Dengate, S; Ruben, A. (2002-08-01). «Controlled trial of cumulative behavioural effects of a common bread preservative*» Journal of Paediatrics and Child Health 38 (4): 373–376. doi:10.1046/j.1440-1754.2002.00009.x. ISSN 1440-1754. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Farmiloe, F. J.; Cornford, S. J.; Coppock, J. B. M.; Ingram, M.. (1954-06-01). «The survival ofBacillus subtilis spores in the baking of bread» Journal of the Science of Food and Agriculture 5 (6): 292–304. doi:10.1002/jsfa.2740050608. ISSN 1097-0010. (Noiz kontsultatua: 2018-04-18).

doi.org

(Ingelesez) Gonzalez Techera, A.; Jubany, S.; Carrau, F.M.; Gaggero, C.. (2001-07-01). «Differentiation of industrial wine yeast strains using microsatellite markers» Letters in Applied Microbiology 33 (1): 71–75. doi:10.1046/j.1472-765x.2001.00946.x. ISSN 1472-765X. (Noiz kontsultatua: 2018-04-13).

eibar.org

Larreategi, Mikel. «Ogiaren nire errezeta hobetua» Eibar.ORG | Eibarko peoria (Noiz kontsultatua: 2022-02-11).

elmundo.es

S.L., Unidad Editorial Internet,. «El pan con menos sal de Europa | elmundo.es salud» www.elmundo.es (Noiz kontsultatua: 2018-04-12).

fao.org

agris.fao.org

(Ingelesez) A.A., Akers,; R.C., Hoseney,. (1994). «Water-soluble dextrins from alpha-amylase-treated bread and their relationship to bread firming» Cereal chemistry (USA) ISSN 0009-0352. (Noiz kontsultatua: 2018-04-12).

google.es

books.google.es

Breads, White and Brown. (Noiz kontsultatua: 2018-04-12).
(Ingelesez) Matz, Samuel A.. (1992). Bakery Technology and Engineering. Springer US ISBN 9780442308551. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) Davies, Michael B.; Austin, John; Partridge, David A.. (1991). Vitamin C: Its Chemistry and Biochemistry. Royal Society of Chemistry ISBN 9780851863337. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Fiset, Josée; Blais, Éric. (2007-05-12). El libro del pan / The Book of Bread. Ediciones Robinbook ISBN 9788496054349. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Barriga, Xavier. (2011-11-24). Pan: Hecho en casa y con el sabor de siempre. Penguin Random House Grupo Editorial España ISBN 9788425347795. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Valdés, María Paz. (2014-08-04). Hecho en casa. SELECTOR ISBN 9788466226189. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Hernández, Ángel Gil. (2015-02-02). Libro Blanco del Pan. Ed. Médica Panamericana ISBN 9788498355055. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) Obregón, Alma; Yarza, Ibán. (2015-11-12). ¿Hacemos pan?. Penguin Random House Grupo Editorial España ISBN 9788403514973. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Pidal, Gonzalo Menéndez. (1986). La España del siglo XIII: leída en imágenes. Real Academia de la Historia ISBN 9788460048619. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Gironi, Gabriel. (2009-03). La panaderia : manual práctico de la fabricación de toda clase de pan. Editorial MAXTOR ISBN 9788497615815. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Saidi, Aicha. (1997). Cocina marroquí. Icaria Editorial ISBN 9788474262780. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Ibarra, Rosaura. (2006-12-30). Recetario Especial Para Horno de Barro. Imaginador ISBN 9789508380890. (Noiz kontsultatua: 2018-04-13).
(Gaztelaniaz) Yarza, Ibán. (2017-10-26). Pan de pueblo: Recetas e historias de los panes y panaderías de España. Penguin Random House Grupo Editorial España ISBN 9788416895403. (Noiz kontsultatua: 2018-04-13).
(Ingelesez) O'Donnell, Kirk. (2016-04-28). Manual De Producción De Panadería. Xlibris Corporation ISBN 9781514481431. (Noiz kontsultatua: 2018-04-18).

jstor.org

Blakeslee, A. F.. (1907). «Heterothallism in Bread Mold, Rhizopus nigricans» Botanical Gazette 43 (6): 415–418. (Noiz kontsultatua: 2018-04-18).

meilleurduchef.com

(Ingelesez) «Round Lined Wicker Banneton 1kg» Meilleur du Chef (Noiz kontsultatua: 2018-04-13).

mmm.fi

(Ingelesez) «EN 1.5.4 EU:n nimisuoja» Maa- ja metsätalousministeriö (Noiz kontsultatua: 2018-04-13).

nih.gov

pubmedcentral.nih.gov

Beth., Hensperger,. (2002). Bread. Simon & Schuster Source ISBN 9780743228374. PMC 49226081..
L., Kaplan, Steven. (2006). Good bread is back : a contemporary history of French bread, the way it is made, and the people who make it. Duke University Press ISBN 0822338335. PMC 67346203..
Bernard., Dupaigne,. (1999). The history of bread. Harry N. Abrams, Publishers ISBN 0810934388. PMC 40881646..
1889-1967., Jacob, Heinrich Eduard,. (1997). Six thousand years of bread : its holy and unholy history. Lyons & Burford ISBN 1558215751. PMC 36656361..
A., Ritchie, Carson I.. (D.L. 1986). Comida y civilización : de cómo los gustos alimenticios han modificado la historia. Alianza ISBN 8420602140. PMC 634690430..
1948-, Counihan, Carole,. (2004). Around the Tuscan table : food, family, and gender in twentieth century Florence. Routledge ISBN 0415946735. PMC 252890746..
Marion., Nestle,. (2006). What to eat. (1st ed. argitaraldia) North Point Press ISBN 0865477043. PMC 64688551..
Dan., Lepard,. (2007). The art of handmade bread : [contemporary European recipes for the home baker. ] Mitchell Beazley ISBN 1845333128. PMC 123955675..
Rosa., Tovar,. (2006). Masas. Aguilar ISBN 9788403505308. PMC 85528774..
Daniel., Leader,. (2007). Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers. (1st ed. argitaraldia) W.W. Norton ISBN 0393050556. PMC 77116975..
Daniel., Leader,. (2007). Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers. (1st ed. argitaraldia) W.W. Norton ISBN 0393050556. PMC 77116975..
Daniel., Leader,. (1993). Bread Alone : bold fresh loaves from your own hands. (1st ed. argitaraldia) W. Morrow ISBN 0688092616. PMC 27265418..
Raymond., Calvel,. (2001). The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver. Aspen Publishers ISBN 0834216469. PMC 45363697..
Jeffrey., Hamelman,. (2004). Bread : a baker's book of techniques and recipes. John Wiley ISBN 0471168572. PMC 53170131..
Harold., McGee,. (2004). On food and cooking : the science and lore of the kitchen. (Completely rev. and updated. argitaraldia) Scribner ISBN 0684800012. PMC 56590708..
Levy., Beranbaum, Rose. (2003). The bread bible. (1st ed. argitaraldia) Norton ISBN 9780393057942. PMC 51810761..
Elizabeth., Moore-Landecker,. (1996). Fundamentals of the fungi. (4th ed. argitaraldia) Prentice Hall ISBN 9780133768640. PMC 33863914..
Michael., Gibson,. The sommelier prep course : an introduction to the wines, beers, and spirits of the world. ISBN 9780470283189. PMC 320895023..
Encyclopedia of food microbiology. (2nd edition. argitaraldia) ISBN 9780123847300. PMC 881482027..
Handbook of plant-based fermented food and beverage technology. (2nd ed. argitaraldia) ISBN 1439849048. PMC 793193198..
The American Heritage dictionary of the English language.. (4th ed. argitaraldia) Houghton Mifflin 2000 ISBN 0395825172. PMC 43499541..
Vanhanen, M; Tuomi, T; Hokkanen, H; Tupasela, O; Tuomainen, A; Holmberg, P C; Leisola, M; Nordman, H. (October 1996). «Enzyme exposure and enzyme sensitisation in the baking industry.» Occupational and Environmental Medicine 53 (10): 670–676. ISSN 1351-0711. PMID 8943831. PMC PMC1128573. (Noiz kontsultatua: 2018-04-13).
Hussain, Abrar; Larsson, Hans; Kuktaite, Ramune; Olsson, Marie E.; Johansson, Eva. (2015-11). «Carotenoid Content in Organically Produced Wheat: Relevance for Human Nutritional Health on Consumption» International Journal of Environmental Research and Public Health 12 (11): 14068–14083. doi:10.3390/ijerph121114068. ISSN 1661-7827. PMID 26540066. PMC PMC4661633. (Noiz kontsultatua: 2018-04-13).
Baez., Kijac, Maria. (2003). The South American table : the flavor and soul of authentic home cooking from Patagonia to Rio de Janeiro, with 450 recipes. Harvard Common Press ISBN 1558322485. PMC 52269900..
Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK. ISBN 1845694791. PMC 874158331..
Salvador., Badui Dergal,. (2013). Química de los alimentos. (5a ed. argitaraldia) Pearson ISBN 9786073215084. PMC 854444076..
Archaeological encyclopedia of the Holy Land. (Rev. and updated ed. argitaraldia) Continuum 2001 ISBN 9780826485717. PMC 45610126..
1924-2003., Davidson, Alan,. (2006). The Oxford companion to food. (2nd ed. argitaraldia) Oxford University Press ISBN 0192806815. PMC 70775741..
Technology of breadmaking. (2nd ed. argitaraldia) Springer 2007 ISBN 9780387385631. PMC 186548361..

ncbi.nlm.nih.gov

(Ingelesez) Arranz-Otaegui, Amaia; Carretero, Lara Gonzalez; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias. (2018-07-11). «Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan» Proceedings of the National Academy of Sciences: 201801071. doi:10.1073/pnas.1801071115. ISSN 0027-8424. PMID 30012614. (Noiz kontsultatua: 2018-07-27).
Gänzle, Michael G.; Ehmann, Michaela; Hammes, Walter P.. (July 1998). «Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation» Applied and Environmental Microbiology 64 (7): 2616–2623. ISSN 0099-2240. PMID 9647838. (Noiz kontsultatua: 2018-04-13).
Kirk, Ole; Borchert, Torben Vedel; Fuglsang, Claus Crone. (August 2002). «Industrial enzyme applications» Current Opinion in Biotechnology 13 (4): 345–351. ISSN 0958-1669. PMID 12323357. (Noiz kontsultatua: 2018-04-13).
Vanhanen, M; Tuomi, T; Hokkanen, H; Tupasela, O; Tuomainen, A; Holmberg, P C; Leisola, M; Nordman, H. (October 1996). «Enzyme exposure and enzyme sensitisation in the baking industry.» Occupational and Environmental Medicine 53 (10): 670–676. ISSN 1351-0711. PMID 8943831. PMC PMC1128573. (Noiz kontsultatua: 2018-04-13).
Hussain, Abrar; Larsson, Hans; Kuktaite, Ramune; Olsson, Marie E.; Johansson, Eva. (2015-11). «Carotenoid Content in Organically Produced Wheat: Relevance for Human Nutritional Health on Consumption» International Journal of Environmental Research and Public Health 12 (11): 14068–14083. doi:10.3390/ijerph121114068. ISSN 1661-7827. PMID 26540066. PMC PMC4661633. (Noiz kontsultatua: 2018-04-13).
Aibara, S.; Esaki, K.. (1998). «Effects of High-Voltage Electric Field Treatment on Bread Starch» Bioscience, Biotechnology, and Biochemistry 62 (11): 2194–2198. doi:10.1271/bbb.62.2194. ISSN 0916-8451. PMID 27393590. (Noiz kontsultatua: 2018-04-18).
Kulp, K.; Ponte, J. G.. (1981). «Staling white pan bread: fundamental causes» Critical Reviews in Food Science and Nutrition 15 (1): 1–48. doi:10.1080/10408398109527319. ISSN 1040-8398. PMID 6170488. (Noiz kontsultatua: 2018-04-18).
Rai, M. K.; Upadhyaya, S.; Andeo, R. M.. (April 1990). «Isolation of fungi from local bread of Chhindwara» Indian Journal of Pathology & Microbiology 33 (2): 179–181. ISSN 0377-4929. PMID 2391152. (Noiz kontsultatua: 2018-04-18).

nytimes.com

(Ingelesez) Raichlen, Steven. (2011-05-10). «A Tandoor Oven Brings India's Heat to the Backyard» The New York Times ISSN 0362-4331. (Noiz kontsultatua: 2018-04-18).

oup.com

academic.oup.com

(Ingelesez) Rosenberg, Hans R.; Rohdenburg, Edward L.. (1951-12-01). «The Fortification of Bread with Lysine» The Journal of Nutrition 45 (4): 593–598. doi:10.1093/jn/45.4.593. ISSN 0022-3166. (Noiz kontsultatua: 2018-04-13).

oxforddictionaries.com

blog.oxforddictionaries.com

(Ingelesez) «What are the origins of lord and lady? - OxfordWords blog» OxfordWords blog 2014-12-03 (Noiz kontsultatua: 2018-04-12).

pnas.org

(Ingelesez) Arranz-Otaegui, Amaia; Carretero, Lara Gonzalez; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias. (2018-07-11). «Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan» Proceedings of the National Academy of Sciences: 201801071. doi:10.1073/pnas.1801071115. ISSN 0027-8424. PMID 30012614. (Noiz kontsultatua: 2018-07-27).

republica.com

gastronomiaycia.republica.com

(Gaztelaniaz) «Técnica de estirado y plegado de la masa de pan | Gastronomía & Cía» gastronomiaycia.republica.com (Noiz kontsultatua: 2018-04-13).

researchgate.net

Baker, J.C.; Mize, M.D.. (2018-04-18). «Effect of temperature on dough properties, II» Cereal Chemistry 16: 682–695. (Noiz kontsultatua: 2018-04-18).
Vagelas, Ioannis; Gougoulias, Nikolaos. (2011-06-01). «Bread contamination with fungus» Carpathian Journal of Food Science and Technology 3: 1–6. (Noiz kontsultatua: 2018-04-18).

sciencedirect.com

(Ingelesez) «A study of the bread-baking process. I: A phenomenological model» Journal of Food Engineering 19 (4): 389–398. 1993-01-01 doi:10.1016/0260-8774(93)90027-H. ISSN 0260-8774. (Noiz kontsultatua: 2018-04-18).

springer.com

link.springer.com

(Ingelesez) Haros, Monica; Rosell, Cristina M.; Benedito, Carmen. (2001-10-01). «Fungal phytase as a potential breadmaking additive» European Food Research and Technology 213 (4-5): 317–322. doi:10.1007/s002170100396. ISSN 1438-2377. (Noiz kontsultatua: 2018-04-13).

thenibble.com

«The Nibble: Breadstick History» www.thenibble.com (Noiz kontsultatua: 2018-04-18).

usda.gov

ars.usda.gov

«Publication : USDA ARS» www.ars.usda.gov (Noiz kontsultatua: 2018-04-13).

web.archive.org

Chorleywood Bread Process training course: food industry. 2011-10-04 (Noiz kontsultatua: 2018-04-13).
What is Beskuit (Rusks)? | Rainbow Cooking. 2008-10-14 (Noiz kontsultatua: 2018-04-18).

wiley.com

onlinelibrary.wiley.com

(Ingelesez) Willhoft, E. M. A.. (1971-04-01). «Bread staling II.» Journal of the Science of Food and Agriculture 22 (4): 180–183. doi:10.1002/jsfa.2740220407. ISSN 1097-0010. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Yassin, S.; Wheals, A.. (1992-05-01). «Neurosporaspecies in bakeries» Journal of Applied Bacteriology 72 (5): 377–380. doi:10.1111/j.1365-2672.1992.tb01849.x. ISSN 1365-2672. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Dengate, S; Ruben, A. (2002-08-01). «Controlled trial of cumulative behavioural effects of a common bread preservative*» Journal of Paediatrics and Child Health 38 (4): 373–376. doi:10.1046/j.1440-1754.2002.00009.x. ISSN 1440-1754. (Noiz kontsultatua: 2018-04-18).
(Ingelesez) Farmiloe, F. J.; Cornford, S. J.; Coppock, J. B. M.; Ingram, M.. (1954-06-01). «The survival ofBacillus subtilis spores in the baking of bread» Journal of the Science of Food and Agriculture 5 (6): 292–304. doi:10.1002/jsfa.2740050608. ISSN 1097-0010. (Noiz kontsultatua: 2018-04-18).

worldcat.org

Beth., Hensperger,. (2002). Bread. Simon & Schuster Source ISBN 9780743228374. PMC 49226081..
L., Kaplan, Steven. (2006). Good bread is back : a contemporary history of French bread, the way it is made, and the people who make it. Duke University Press ISBN 0822338335. PMC 67346203..
Bernard., Dupaigne,. (1999). The history of bread. Harry N. Abrams, Publishers ISBN 0810934388. PMC 40881646..
(Ingelesez) Arranz-Otaegui, Amaia; Carretero, Lara Gonzalez; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias. (2018-07-11). «Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan» Proceedings of the National Academy of Sciences: 201801071. doi:10.1073/pnas.1801071115. ISSN 0027-8424. PMID 30012614. (Noiz kontsultatua: 2018-07-27).
1889-1967., Jacob, Heinrich Eduard,. (1997). Six thousand years of bread : its holy and unholy history. Lyons & Burford ISBN 1558215751. PMC 36656361..
A., Ritchie, Carson I.. (D.L. 1986). Comida y civilización : de cómo los gustos alimenticios han modificado la historia. Alianza ISBN 8420602140. PMC 634690430..
1948-, Counihan, Carole,. (2004). Around the Tuscan table : food, family, and gender in twentieth century Florence. Routledge ISBN 0415946735. PMC 252890746..
Marion., Nestle,. (2006). What to eat. (1st ed. argitaraldia) North Point Press ISBN 0865477043. PMC 64688551..
Dan., Lepard,. (2007). The art of handmade bread : [contemporary European recipes for the home baker. ] Mitchell Beazley ISBN 1845333128. PMC 123955675..
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