Results of search for 'au:"Y Pomeranz"' › BCAS Central Library catalog

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		No cover image available Food and Food Products in the People's Republic of China by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: March 1977Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Phosphatides in Baking Wheat Germ Bread by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: August 1970Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Synthetic Glycosylglycerides in Breadmaking by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: September 1969Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Functional Bread - Making Properties of Wheat Flour Lipids:1.Reconstitution Studies and Properties of Defatted Flours by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: March 1968Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Natural and Modified Phospholipids Effects on Bread Quality by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: July 1968Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Hydrogenated Corn Oils Effect on Bread Baked from Flours of Single Wheat Varieties by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: November 1968Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Evaluation of the Effects of Proteolytic Enzymes on Bread Flour Properties by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: March 1966Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Effects of Lipids on Bread Baked from Flours Varying Widely in Bread - Making Potentialities by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Studies on the Mechanism of the Bread - Improving Effect of Lipids by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: November 1966Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Polar vs.Nonpolar Wheat Flour Lipids in Bread - Making by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: November 1965Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Lactase (beta - D - Galactosidase) I.Occurence and Properties by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: May 1964Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Lactase (beta - D - Galactosidase)II.Possibilities in the Food Industries by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: May 1964Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Use of Amyloglucosidase in Breadmaking by Y Pomeranz. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: October 1964Availability: Items available for loan: 1 . Place hold Add to cart (remove)

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Your search returned 13 results.