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Add the mixture and start rolling the bread towards yourself.
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In this paper we present the results of a choice experiment (CE) conducted to examine how the inclusion of a functional ingredient (to increase the quantity and effectiveness of fibre) affects consumer attitudes towards bread.
Throw me some bread and point me towards a toaster and I'll do the rest.
With a loud groan we lurched from the station, loaves of bread still being flung towards the windows.
Both experimental and simulated results showed that the densest crumb regions moved towards the bread core with a delayed crust formation.
On several occasions during the 15th and 16th centuries, the Archdeacon of Chester had to intervene because Crompton's inhabitants refused to contribute towards holy bread and candles used at Prestwich.
In addition, the observation that bread wheat is tending towards functional diploidy has important practical implications for the strategies employed by breeders in the development of improved wheat strains.
Slightly roll the bread from one side towards the center and then roll over the other side.
This clearly shows the benefit of steering consumers towards a healthier bread choice, by offering healthier default bread at various locations such as restaurants, schools and work place canteens.
With regard to specific types of WG products, a lower risk of colon cancer among men was most evident for WG bread intake, although a trend towards lower risk of colon cancer with higher consumption of WG rye bread was also apparent.
We conclude that in terms of its gene expression, the bread wheat genome is tending towards diploidization in two ways; first, we estimated that only ~64% of group 1 genes are present in three homoeologous copies, indicating substantial gene loss has occurred.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com