While health professions educators espouse the need to develop lifelong learning skills in
students, little is written about such attempts. The purpose of this study was to assess the …

… In many countries, “light-rye” breads are made from rye and wheat flours mixed in varying
proportions. The characteristic flavor of rye is liked by many people. Small quantities of rye are …

… rye or barley for saturating rye genome regions of their interest. Recently, another extended
linkage map of rye … into the RFLP frameworks of four rye mapping populations, consisting of …

… The nutrient compositions of whole grain rye, rye milling fractions, and the three types of rye
flour marketed in the United States are given in Tables 34, 35, and 36. Vitamin and mineral …

… composition is 8.5% protein, 1.2% fat (0.2% being saturated), 66.6% carbohydrate (3.0%
being sugars), 15.2% dietary fiber, 0.29% sodium, with an energy contribution of 1,440 kJ per …

This study would not have been possible without the valuable insight of program directors
across the country who were willing to share their experience. Although not conclusive, the …

… Kay Rye is a trained primary school teacher who has used computers and other IT tools in
her classroom. She has taught in urban and rural schools at both primary and secondary level…

… By Kjell-Jon Rye From THE Journal … Kjell-Jon Rye ir Technology Education Instructor,
Bellevue High School, Bellevue, Washington. Conden red from THE Journal (Technological …

This study provides a life cycle assessment of the energy balance and the potential greenhouse
gas impacts of heterotrophic microalgal-derived biodiesel estimated from the upstream …

… The median intake of energy was 8103 kJ/day during baseline, 7994 kJ/day during low-FODMAP
rye bread and 7873 kJ/day during regular rye bread. There were no statistically …