نان (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "نان" in Persian language version.

refsWebsite

Global rank Persian rank

3doi.org

2^nd place

3web.archive.org

1^st place

2archive.org

6^th place

9^th place

2books.google.com

3^rd place

6^th place

1nih.gov

4^th place

5^th place

1bbc.co.uk

8^th place

7^th place

1jrank.org

6,917^th place

1,458^th place

1laurieashton.com

low place

1redstaryeast.com

low place

1foodingredientsonline.com

low place

1becomingachef.co.uk

low place

1britannica.com

40^th place

28^th place

1wikipedia.org

low place

5,531^st place

1world-grain.com

low place

1meals.com

low place

archive.org

Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology. 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x.
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp. 515–80.

bbc.co.uk

"Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016. Retrieved 2 October 2016.

becomingachef.co.uk

"The Bread Leavening Process". Becoming a Chef. 15 August 2016. Retrieved 2 October 2016.

books.google.com

Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p. 54. ISBN 978-0-387-38563-1.
Sabrina, Lady (2006). Exploring Wicca: The Beliefs, Rites, and Rituals of the Wiccan Religion. Career Press. pp. 100–. ISBN 978-1-56414-884-1.

britannica.com

"Eucharist | Definition, Symbols, Meaning, Significance, & Facts | Britannica". www.britannica.com (به انگلیسی). Retrieved 2022-04-26.

doi.org

Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology. 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x.
Boskov Hansen, H.; Andreasen, M.F.; Nielsen, M.M.; Melchior Larsen, L.; Bach Knudsen, K.E.; Meyer, A.S.; Christensen, L.P.; Hansen, Å. (2002). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making". European Food Research and Technology. 214: 33. doi:10.1007/s00217-001-0417-6.
Wieser, Herbert (April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. PMID 17008153.

foodingredientsonline.com

Tenbergen, Klaus (1999). "Dough and Bread Conditioners". Food and Product Design Magazine. Retrieved 2 October 2016.

jrank.org

science.jrank.org

"Calcium Propionate". JRank. Retrieved 1 October 2016.

laurieashton.com

food.laurieashton.com

Hydration ratio for breads بایگانی‌شده در ۱۴ ژانویه ۲۰۱۳ توسط Wayback Machine. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.

meals.com

«meals.com». بایگانی‌شده از اصلی در ۲۷ مارس ۲۰۱۳. دریافت‌شده در ۲ آوریل ۲۰۱۳.

nih.gov

pubmed.ncbi.nlm.nih.gov

Wieser, Herbert (April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. PMID 17008153.

redstaryeast.com

"Yeast & Baking Lessongs. Liquids". Red Star Yeast. Retrieved 2 October 2016.

web.archive.org

"Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016. Retrieved 2 October 2016.
Hydration ratio for breads بایگانی‌شده در ۱۴ ژانویه ۲۰۱۳ توسط Wayback Machine. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.
«meals.com». بایگانی‌شده از اصلی در ۲۷ مارس ۲۰۱۳. دریافت‌شده در ۲ آوریل ۲۰۱۳.

نان (Persian Wikipedia)

archive.org

bbc.co.uk

becomingachef.co.uk

books.google.com

britannica.com

doi.org

foodingredientsonline.com

jrank.org

science.jrank.org

laurieashton.com

food.laurieashton.com

meals.com

nih.gov

pubmed.ncbi.nlm.nih.gov

redstaryeast.com

web.archive.org

wikipedia.org

en.wikipedia.org

world-grain.com