Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures von ERDOGDU-ARNOCZKY, N, CZUCHAJOWSKA, Z, POMERANZ, Y

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Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars von Baik, B.-K., Czuchajowska, Z., Pomeranz, Y.

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Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates von Strecker, T.D. (Kellogg Company, Battle Creek, MI.), Cavalieri, R.P, Zollars, R.L, Pomeranz, Y

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An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles von Baik, B.-K., Czuchajowska, Z., Pomeranz, Y.

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Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests von CZUCHAJOWSKA, Z., KAWKA, A., PASZCZYNSKA, B., POMERANZ, Y.

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Protein concentrates and prime starch from wheat flours von Czuchajowska, Z, Pomeranz, Y

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Wrap-up of Symposium on Theory and Application of Lipid-Related Materials in Breadmaking: Today and Tomorrow (Not Yesterday) von Pomeranz Y

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Laboratory tests to predict the commercial yield of flaking or large grits in dry corn milling von POMERANZ, Y., CZUCHAJOWSKA, Z.

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Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage von CZUCHAJOWSKA, Z, POMERANZ, Y

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Wheat gluten and glutenin thermal conductivity and diffusivity at extruder temperatures von Strecker, T.D. (Kellogg Company, Battel Creek, MI.), Cavalieri, R.P, Pomeranz, Y

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Raw-starch degrading amylase(s) affect enzyme-resistant starch von Gruchala, L. (Washington State University, Pullman, WA), Pomeranz, Y

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Discoloration of dough for oriental noodles von Baik, B.K. (Washington State University, Pullman, WA.), Czuchajowska, Z, Pomeranz, Y

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Dispersibility of wheat proteins in aqueous urea solutions-a new parameter to evaluate bread-making potentialities of wheat flours von Pomeranz, Y.

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Enzyme-resistant starch: studies using differential scanning calorimetry von Gruchala, L, Pomeranz, Y

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Fiber in breadmaking--effects on functional properties von Pomeranz Y, Shogren M.D, Finney K.F, Bechtel D.B

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Relation of polar lipid content to mixing requirement and loaf volume potential of hard red winter wheat flour von Chung O.K, Pomeranz Y, Finney F

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Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods von POMERANZ, Y.

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Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy von POMERANZ, Y, MEYER, D, SEIBEL, W

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Isolation of Proteins from Plant Material von POMERANZ, Y.

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Application of pattern recognition techniques in the analysis of cereal grains von LAI, F. S, ZAYAS, I, POMERANZ, Y

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