Works matching DE "FRY bread"

Results: 7

Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

Published in:

Food Science & Technology International, 2014, v. 20, n. 5, p. 333, doi. 10.1177/1082013213488380

By:

Rose, Devin J;
Williams, Emily;
Mkandawire, Nyambe L;
Weller, Curtis L;
Jackson, David S

Publication type:

Article

Frybread.

Published in:

2017

By:

Pike, Ursula

Publication type:

Short Story

The Power of Frybread.

Published in:

2014

By:

LeGarde Grover, Linda

Publication type:

Short Story

Terroir as Territory: Frybread and Fermentation as Critical Settler and Decolonial Practice.

Published in:

Canadian Theatre Review, 2022, v. 189, p. 45, doi. 10.3138/ctr.189.009

By:

Fournier, Lauren

Publication type:

Article

Frybread wars: biopolitics and the consequences of selective United States healthcare practices for American Indians.

Published in:

Food, Culture & Society, 2018, v. 21, n. 4, p. 427, doi. 10.1080/15528014.2018.1480644

By:

Lewis, Courtney

Publication type:

Article

Bannock as medicine.

Published in:

2018

By:

Giroux, Ryan

Publication type:

journal article

Study on reduction of acrylamide in fried bread sticks by addition on antioxidant of bamboo leaves and extract of green tea.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2007, v. 16, p. 131

By:

Yu Zhang;
Ying Zhang

Publication type:

Article