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INTERACTION BETWEEN LIPIDS AND GLUTEN PROTEINSPOMERANZ Y.1980; ANN. TECHNOL. AGRIC.; ISSN 0003-4223; FRA; DA. 1980 PUBL. 1981; VOL. 29; NO 2; PP. 385-397; ABS. FRE; BIBL. 39 REF.Conference Paper

GRAIN STRUCTURE AND END-USE PROPERTIES. = STRUCTURE DES CEREALES ET PROPRIETES FONCTIONNELLES.POMERANZ Y.1982; FOOD MICROSTRUCTURE.; ISSN 511048; USA; DA. 1982; VOL. 1; NO 2; PP. 107-124; BIBL. 60 REF.; 10 FIG./3 TABL.Article

MEHLBESTANDTEILE UND BACKVERHALTEN = FRACTIONS DE FARINE ET COMPORTEMENT TECHNOLOGIQUEPOMERANZ Y.1982; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1982; VOL. 36; NO 10; PP. 264-272; BIBL. 53 REF.Article

WISSENSCHAFTLICHE GRUNDLAGEN DER BROTHERSTELLUNG: BESTANDS AUF NAHME UND AUSBLICK = BASES SCIENTIFIQUES DE LA PANIFICATION: INVENTAIRE ET MISE AU POINTPOMERANZ Y.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 1; PP. 11-22; BIBL. 72 REF.Article

SCANNING ELECTRON MICROSCOPY IN FOOD SCIENCE AND TECHNOLOGY.POMERANZ Y.1976; ADV. FOOD RES.; U.S.A.; DA. 1976; VOL. 22; PP. 205-307; BIBL. 15 P.Article

PROTEINGEREICHERTE BROTE IN DEN USA = PAIN ENRICHI EN PROTEINES AUX U.S.A.POMERANZ Y.1983; GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 9; PP. 277-281; BIBL. 33 REF.; 23 TABL.Article

THEORIE UND PRAXIS DER BESTIMMUNG UNTERSCHIEDLICHEN EINFLUSSES EINZELNER WEIZENMEHLKOMPONENTEN AUF DAS BACKVERHALTEN. = ASPECTS THEORIQUES ET PRATIQUES DE L'EVALUATION DE L'INFLUENCE RELATIVE DES CONSTITUANTS INDIVIDUELS DE LA FARINE DE BLE SUR LES PROPRIETES BOULANGERESPOMERANZ Y.1977; GETRIEDE MEHL BROT; DTSCH.; DA. 1977; VOL. 31; NO 6; PP. 147-152; BIBL. 28 REF.Article

CEREAL SCIENCE AND TECHNOLOGY AT THE TURN OF THE DECADE. = SCIENCE ET TECHNOLOGIE DES CEREALES AU TOURNANT DE LA DECADE.POMERANZ Y.1982; FOOD TECHNOLOGY IN AUSTRALIA.; ISSN 0015-6647; AUS; DA. 1982; VOL. 34; NO 10; PP. 465-470; BIBL. 30 REF.; 1 TABL.Article

GENETIC FACTOR AFFECTING PROTEIN CONTENT AND COMPOSITION OF CEREAL GRAINSPOMERANZ Y.1981; WORLD REV. NUTR. DIET.; ISSN 0084-2230; USA; DA. 1981; VOL. 36; PP. 175-205; BIBL. 3 P.Article

CEREAL SCIENCE AND TECHNOLOGY AT THE TURN OF THE DECADEPOMERANZ Y.1980; ADV. CEREAL SCI. TECHNOL.; USA; DA. 1980; VOL. 3; PP. 1-40; BIBL. 2 P.Article

QUALITAETSSTANDARDS FUER GETREIDE - HEUTE UND MORGEN = NORMES DE QUALITE POUR LES CEREALES - AUJOURD'HUI ET DEMAINPOMERANZ Y.1983; GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 7; PP. 202-206; BIBL. 18 REF.; 8 TABL.Article

WRAP-UP OF SYMPOSIUM ON THEORY AND APPLICATION OF LIPID-RELATED MATERIALS IN BREADMAKING: TODAY AND TOMORROW (NOT YESTERDAY)POMERANZ Y.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 190-193; BIBL. 19 REF.Conference Paper

A NOTE ON SCANNING ELECTRON MICROSCOPY OF LOW- AND HIGH-PROTEIN BARLEY MALTS = NOTE SUR LA MICROSCOPIE ELECTRONIQUE A BALAYAGE DE MALTS D'ORGE A TENEUR FAIBLE OU ELEVEE EN PROTEINESPOMERANZ Y.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 5; PP. 545-552; BIBL. 12 REF.Article

BUCKWHEAT: DESCRIPTION, BREEDING, PRODUCTION, AND UTILIZATIONMARSHALL HG; POMERANZ Y.1982; ADV. CEREAL SCI. TECHNOL.; USA; DA. 1982; VOL. 5; PP. 157-210; BIBL. 8 P.Article

ACID-SOLUBLE PROTEINS OF WHEAT FLOURS. II: BINDING TO HYDROPHOBIC GELSCHUNG KH; POMERANZ Y.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 196-201; BIBL. 18 REF.Article

INTERACTION OF LIPIDS WITH PROTEINS AND CARBOHYDRATES IN BREADMAKING.POMERANZ Y; CHUNG OK.1978; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 285-289; BIBL. 53 REF.Article

AMINO ACID COMPOSITION OF ISOGENIC LINES IN BARLEY = COMPOSITION EN ACIDES AMINES DE LIGNEES ISOGENIQUES DANS L'ORGEPOMERANZ Y; ROBBINS GS.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 1; PP. 196-198; BIBL. 10REF.Article

GIBBERELLIC ACID IN MALTING OF OATS = L'ACIDE GIBBERELLIQUE DANS LE MALTAGE DE L'ORGEPOMERANZ Y; SHANDS HL.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 950-952; BIBL. 18 REF.Article

Functional properties of food components = Propriétés fonctionnelles des constituants des produits alimentairesPOMERANZ, Y.1985, 536 p.Book

Buckwheat : structure, composition, and utilization = Le sarrasin : structure, composition et utilisationPOMERANZ, Y.CRC critical reviews in food science and nutrition. 1983, Vol 19, Num 3, pp 213-258, issn 0099-0248Article

PROTECTIVE EFFECT OF BARLEY HULLS AGAINST THE RICE WEEVILBOLES HP; POMERANZ Y.1979; J. ECON. ENTOMOL.; USA; DA. 1979; VOL. 72; NO 1; PP. 87-89; BIBL. 9 REF.Article

ACID-SOLUBLE PROTEINS OF WHEAT FLOUR. I. EFFECT OF DELIPIDATION ON PROTEIN EXTRACTION.CHUNG KH; POMERANZ Y.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 230-243; BIBL. 1 P. 1/2Article

ULTRASTRUCTURE OF THE MATURE UNGERMINATED RICE (ORYZA SATIVA) CARYOPSIS. THE CARYOPSIS COAT AND THE ALEURONE CELLS.BECHTEL DB; POMERANZ Y.1977; AMER. J. BOT.; U.S.A.; DA. 1977; VOL. 64; NO 8; PP. 966-973; BIBL. 1 P.Article

MINERALS AND PROTEIN CONTENTS IN HARD RED WINTER WHEAT FLOURS. = TENEURS EN ELEMENTS MINERAUX ET EN PROTEINES DES FARINES DE BLE DUR D'HIVER.POMERANZ Y; DIKEMAN E.1983; CEREAL CHEM., CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 80-82; BIBL. 10 REF.; 3 TABL.Article

CEREALS. A RENEWABLE RESOURCE. THEORY AND PRACTICE = LES CEREALES. RESOURCES RENOUVELABLES. THEORIE ET PRATIQUEPOMERANZ Y; MUNCK L.1981; ; USA; ST. PAUL : AMERICAN ASSOCIATION OF CEREAL CHEMISTS, INC.; DA. 1981; PP. 1-728; BIBL. 940 REF.; ISBN 0-913250-22-8Conference Proceedings

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