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Cereal Chemistry
May/June 1997 - Volume 74, Number 3

Scanning Probe Microscopes—Applications in Cereal Science
Cereal Chemistry 74:193-199
Properties and Protein Quality in Growing Rats of a Low-Glutelin Content Rice Mutant
Cereal Chemistry 74:200-201
Fortifying Bread with Each of Three Antioxidants¹
Cereal Chemistry 74:202-206
Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants¹
Cereal Chemistry 74:207-211
Authentication of Rice by Three-Sided Image Analysis of Kernels Using Two Mirrors
Cereal Chemistry 74:212-215
Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips
Cereal Chemistry 74:216-223
Microstructure and Composition of Digitaria exilis Stapf (acha): A Potential Crop
Cereal Chemistry 74:224-228
Characterization and Quantification of Native Glutenin Aggregates by Multistacking Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) Procedures¹
Cereal Chemistry 74:229-234
Ultrastructure of Developing Hard and Soft Red Winter Wheats After Air- and Freeze-Drying and Its Relationship to Endosperm Texture
Cereal Chemistry 74:235-241
Rheological Properties of Full-Formula Doughs Derived from Near-Isogenic 1BL/1RS Translocation Lines¹^,²
Cereal Chemistry 74:242-248
Hybrid-Dependent Effect of Lactic Acid on Corn Starch Yields
Cereal Chemistry 74:249-253
Effect of Sodium Hydroxide, Calcium Hydroxide, and Potassium Hydroxide on Debranning of Corn
Cereal Chemistry 74:254-257
Factors Affecting Yield and Composition of Zein Extracted from Commercial Corn Gluten Meal¹
Cereal Chemistry 74:258-263
Pilot-Plant Wet-Milling Process for Producing Corn Gluten Meal¹
Cereal Chemistry 74:264-267
Effects of Maize Hybrid and Meal Drying Conditions on Yield and Quality of Extracted Zein¹
Cereal Chemistry 74:268-273
Evaluation of the Displacement Value as a Method to Detect Reduced Corn Wet-Milling Quality
Cereal Chemistry 74:274-280
Physical and Chemical Attributes and Consumer Acceptance of Sugar-Snap Cookies Containing Naturally Occurring Antioxidants¹
Cereal Chemistry 74:281-283
Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols
Cereal Chemistry 74:284-287
Thermal Properties of Starch from Selected Maize (Zea mays L.) Mutants During Development
Cereal Chemistry 74:288-292
Effect of Barley β-Glucan in Durum Wheat Pasta on Human Glycemic Response
Cereal Chemistry 74:293-296
Effect of Tristearin and Other Functional Fats on Blood Lipids in Hamsters
Cereal Chemistry 74:297-299
Whole Grain Amylose Analysis in Maize Using Near-Infrared Transmittance Spectroscopy¹
Cereal Chemistry 74:300-303
Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs
Cereal Chemistry 74:304-311
Action of Oxidants on Water Sorption, ²H Nuclear Magnetic Resonance Mobility, and Glass Transition Behavior of Gluten
Cereal Chemistry 74:312-317
Two Metal Ions Improve Brightness in Wheat-Dough Products and Affect Aqueous Dispersion of Gluten¹
Cereal Chemistry 74:318-325
Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour
Cereal Chemistry 74:326-329
Factors in Hard Wheat Flour Responsible for Reduced Cookie Spread¹
Cereal Chemistry 74:330-336
Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity¹
Cereal Chemistry 74:337-343
Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range
Cereal Chemistry 74:344-351
Some Nutritional and Functional Properties of Karkade (Hibiscus sabdariffa) Seed Products
Cereal Chemistry 74:352-355
An Automated System for the Continuous Measurement of Time-Dependent Changes in Noodle Color
Cereal Chemistry 74:356-358

DisplayTitleCereal ChemistryMay/June 1997 - Volume 74, Number 3

DisplayTitle
Cereal Chemistry
May/June 1997 - Volume 74, Number 3