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Food Analysis Theory and Practice

by Pomeranz.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: New Delhi CBS Publication & Distributors 1996Availability: Items available for loan: 10 Call number: 664.07 POM, ...

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Food Analysis Theory and Practice

by Pomeranz, Yeshajahu.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: New Delhi CBS 2004Availability: Items available for loan: 1 Call number: 664 POM. Items available for reference: Not For Loan (1) Call number: 664.07 POM.

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Food and Food Products in the People's Republic of China

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1977Availability: Items available for loan: 1 .

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Phosphatides in Baking Wheat Germ Bread

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: August 1970Availability: Items available for loan: 1 .

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Synthetic Glycosylglycerides in Breadmaking

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: September 1969Availability: Items available for loan: 1 .

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Functional Bread - Making Properties of Wheat Flour Lipids:1.Reconstitution Studies and Properties of Defatted Flours

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1968Availability: Items available for loan: 1 .

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Natural and Modified Phospholipids Effects on Bread Quality

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July 1968Availability: Items available for loan: 1 .

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Hydrogenated Corn Oils Effect on Bread Baked from Flours of Single Wheat Varieties

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November 1968Availability: Items available for loan: 1 .

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Evaluation of the Effects of Proteolytic Enzymes on Bread Flour Properties

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1966Availability: Items available for loan: 1 .

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Effects of Lipids on Bread Baked from Flours Varying Widely in Bread - Making Potentialities

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: September 1966Availability: Items available for loan: 1 .

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Studies on the Mechanism of the Bread - Improving Effect of Lipids

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November 1966Availability: Items available for loan: 1 .

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Polar vs.Nonpolar Wheat Flour Lipids in Bread - Making

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November 1965Availability: Items available for loan: 1 .

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Lactase (beta - D - Galactosidase) I.Occurence and Properties

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May 1964Availability: Items available for loan: 1 .

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Lactase (beta - D - Galactosidase)II.Possibilities in the Food Industries

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May 1964Availability: Items available for loan: 1 .

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Use of Amyloglucosidase in Breadmaking

by Y Pomeranz.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: October 1964Availability: Items available for loan: 1 .

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