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Results:
1-17
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Results: 17
Authors:
ERDOGDUARNOCZKY N
CZUCHAJOWSKA Z
POMERANZ Y
Citation: N. Erdogduarnoczky et al., FUNCTIONALITY OF WHEY AND CASEIN IN FERMENTATION AND IN BREADBAKING BY FIXED AND OPTIMIZED PROCEDURES, Cereal chemistry, 73(3), 1996, pp. 309-316
Authors:
STRECKER TD
CAVALIERI RP
ZOLLARS RL
POMERANZ Y
Citation: Td. Strecker et al., POLYMERIZATION AND MECHANICAL DEGRADATION KINETICS OF GLUTEN AND GLUTENIN AT EXTRUDER MELT-SECTION TEMPERATURES AND SHEAR RATES, Journal of food science, 60(3), 1995, pp. 532
Authors:
CZUCHAJOWSKA Z
KAWKA A
PASZCZYNSKA B
POMERANZ Y
Citation: Z. Czuchajowska et al., WHEAT-FLOUR PROTEIN-CONCENTRATE CHARACTERIZATION BY BIOCHEMICAL, PHYSICOCHEMICAL AND BAKING TESTS, Journal of food science, 60(1), 1995, pp. 169-175
Authors:
BAIK BK
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Bk. Baik et al., DISCOLORATION OF DOUGH FOR ORIENTAL NOODLES, Cereal chemistry, 72(2), 1995, pp. 198-205
Authors:
ERDOGDU N
CZUCHAJOWSKA Z
POMERANZ Y
Citation: N. Erdogdu et al., WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .1. DSC OF FLOUR AND MILK FRACTIONS, Cereal chemistry, 72(1), 1995, pp. 70-75
Authors:
ERDOGDU N
CZUCHAJOWSKA Z
POMERANZ Y
Citation: N. Erdogdu et al., WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .2. DSC OF INTERACTION PRODUCTS, Cereal chemistry, 72(1), 1995, pp. 76-79
Authors:
BAIK BK
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Bk. Baik et al., AN SDS-FY TEST TO EVALUATE QUALITY OF WHEAT FOR ORIENTAL NOODLES, Journal of cereal science, 20(2), 1994, pp. 191-201
Authors:
BAIK BK
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Bk. Baik et al., COMPARISON OF POLYPHENOL OXIDASE ACTIVITIES IN WHEATS AND FLOURS FROMAUSTRALIAN AND UNITED-STATES CULTIVARS, Journal of cereal science, 19(3), 1994, pp. 291-296
Authors:
STRECKER TD
CAVALIERI RP
POMERANZ Y
Citation: Td. Strecker et al., WHEAT GLUTEN AND GLUTENIN THERMAL-CONDUCTIVITY AND DIFFUSIVITY AT EXTRUDER TEMPERATURES, Journal of food science, 59(6), 1994, pp. 1244
Authors:
KOSSON R
CZUCHAJOWSKA Z
POMERANZ Y
Citation: R. Kosson et al., SMOOTH AND WRINKLED PEAS .1. GENERAL PHYSICAL AND CHEMICAL CHARACTERISTICS, Journal of agricultural and food chemistry, 42(1), 1994, pp. 91-95
Authors:
KOSSON R
CZUCHAJOWSKA Z
POMERANZ Y
Citation: R. Kosson et al., SMOOTH AND WRINKLED PEAS .2. DISTRIBUTION OF PROTEIN, LIPID, AND FATTY-ACIDS IN SEED AND MILLING FRACTIONS, Journal of agricultural and food chemistry, 42(1), 1994, pp. 96-99
Authors:
BAIK BK
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Bk. Baik et al., ROLE AND CONTRIBUTION OF STARCH AND PROTEIN CONTENTS AND QUALITY TO TEXTURE PROFILE ANALYSIS OF ORIENTAL NOODLES, Cereal chemistry, 71(4), 1994, pp. 315-320
Authors:
LIN PY
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Py. Lin et al., ENZYME-RESISTANT STARCH IN YELLOW LAYER CAKE, Cereal chemistry, 71(1), 1994, pp. 69-75
Authors:
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Z. Czuchajowska et Y. Pomeranz, GAS-FORMATION AND GAS RETENTION .1. THE SYSTEM AND METHODOLOGY, Cereal foods world, 38(7), 1993, pp. 499-503
Authors:
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Z. Czuchajowska et Y. Pomeranz, GAS-FORMATION AND GAS RETENTION .2. ROLE OF VITAL GLUTEN DURING BAKING OF BREAD FROM LOW-PROTEIN OR FIBER-ENRICHED FLOUR, Cereal foods world, 38(7), 1993, pp. 504-511
Authors:
CZUCHAJOWSKA Z
POMERANZ Y
Citation: Z. Czuchajowska et Y. Pomeranz, PROTEIN-CONCENTRATES AND PRIME STARCH FROM WHEAT FLOURS, Cereal chemistry, 70(6), 1993, pp. 701-706
Authors:
MONSALVEGONZALEZ A
POMERANZ Y
Citation: A. Monsalvegonzalez et Y. Pomeranz, EFFECT OF SPRING AND WINTER GROWTH HABITAT ON COMPOSITIONAL, MILLING,AND BAKING CHARACTERISTICS OF WINTER WHEATS, Cereal chemistry, 70(3), 1993, pp. 354-359
Risultati:
1-17
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