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Y Pomeranz

Showing results (1-10 of 11) with videos related to

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European Journal of Clinical Nutrition|October 1, 1992
Research and development regarding enzyme-resistant starch (RS) in the USA: a reviewY Pomeranz
Advances in Food Research|January 1, 1976
Scanning electron microscopy in food science and technologyY Pomeranz
Critical Reviews in Food Science and Nutrition|January 1, 1983
Buckwheat: structure, composition, and utilizationY Pomeranz
World Review of Nutrition and Dietetics|January 1, 1981
Genetic factors affecting protein content and composition of cereal grainsY Pomeranz
Journal of Agricultural and Food Chemistry|January 1, 1976
Amino acid composition of isogenic lines in barleyY Pomeranz, G S Robbins
Journal of Environmental Pathology, Toxicology and Oncology : Official Organ of the International Society for Environmental Toxicology and Cancer|March 1, 1986
Fats and oils as functional ingredients in the baking industry--nutritive valueO K Chung, Y Pomeranz
Journal - Association of Official Analytical Chemists|January 1, 1977
Detection of sprouted wheat by a rapid colorimetric determination of alpha-amylaseP R Mathewson, Y Pomeranz
Journal - Association of Official Analytical Chemists|January 1, 1979
Modified chromogenic alpha-amylase assay for sprouted wheatP R Mathewson, Y Pomeranz
Science (New York, N.Y.)|February 13, 1970
Molecular approach to breadmakingY Pomeranz, K F Finney, R C Hoseney
Journal - Association of Official Analytical Chemists|July 1, 1987
Gas chromatographic determination of calcium propionate added as preservative to breadW M Lamkin, N C Unruh, Y Pomeranz
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
European Journal of Clinical Nutrition|October 1, 1992
Research and development regarding enzyme-resistant starch (RS) in the USA: a reviewY Pomeranz
Advances in Food Research|January 1, 1976
Scanning electron microscopy in food science and technologyY Pomeranz
Critical Reviews in Food Science and Nutrition|January 1, 1983
Buckwheat: structure, composition, and utilizationY Pomeranz
World Review of Nutrition and Dietetics|January 1, 1981
Genetic factors affecting protein content and composition of cereal grainsY Pomeranz
Journal of Agricultural and Food Chemistry|January 1, 1976
Amino acid composition of isogenic lines in barleyY Pomeranz, G S Robbins
Journal of Environmental Pathology, Toxicology and Oncology : Official Organ of the International Society for Environmental Toxicology and Cancer|March 1, 1986
Fats and oils as functional ingredients in the baking industry--nutritive valueO K Chung, Y Pomeranz
Journal - Association of Official Analytical Chemists|January 1, 1977
Detection of sprouted wheat by a rapid colorimetric determination of alpha-amylaseP R Mathewson, Y Pomeranz
Journal - Association of Official Analytical Chemists|January 1, 1979
Modified chromogenic alpha-amylase assay for sprouted wheatP R Mathewson, Y Pomeranz
Science (New York, N.Y.)|February 13, 1970
Molecular approach to breadmakingY Pomeranz, K F Finney, R C Hoseney
Journal - Association of Official Analytical Chemists|July 1, 1987
Gas chromatographic determination of calcium propionate added as preservative to breadW M Lamkin, N C Unruh, Y Pomeranz
Pageof 2