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Cereal Chemistry
May/June 2004 – Volume 81, Number 3

Investigation of a Small-Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles¹
Cereal Chemistry 81:303-307
Hydration Rates for Various Types of Mexican Maize Based on Single-Kernel Measurements
Cereal Chemistry 81:308-313
Effects of Sorghum Cultivar on Injera Quality
Cereal Chemistry 81:314-321
Sorghum Bran as a Potential Source of Kafirin
Cereal Chemistry 81:322-327
Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality
Cereal Chemistry 81:328-335
Role of Water in Pretzel Dough Development and Final Product Quality
Cereal Chemistry 81:336-340
Near-Infrared Spectroscopy for Determination of Protein and Amylose in Rice Flour Through Use of Derivatives
Cereal Chemistry 81:341-344
Policosanol Contents and Composition of Grain Sorghum Kernels and Dried Distillers Grains
Cereal Chemistry 81:345-349
Moisture Distribution and Texture of Various Types of Cooked Spaghetti
Cereal Chemistry 81:350-355
Molecular Weight Distribution of β-Glucan in Oat-Based Foods
Cereal Chemistry 81:356-360
Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production
Cereal Chemistry 81:361-368
Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) Under Various Steeping Conditions
Cereal Chemistry 81:369-376
Grain Quality Characteristics and Milling Performance of Full and Partial Waxy Durum Lines
Cereal Chemistry 81:377-383
Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System
Cereal Chemistry 81:384-388
Effects of Rough Rice Moisture Content at Harvest on Peak Viscosity
Cereal Chemistry 81:389-391
Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties
Cereal Chemistry 81:392-398
Nonenzymatic Browning During Storage of Infant Cereals
Cereal Chemistry 81:399-403
Slowly Digestible Starch from Debranched Waxy Sorghum Starch: Preparation and Properties
Cereal Chemistry 81:404-408
Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties
Cereal Chemistry 81:409-417
Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties
Cereal Chemistry 81:418-422
Influence of Degree of Protein Aggregation on Mass Transport Through Wheat Gluten Membranes and Their Digestibility—An In Vitro Study
Cereal Chemistry 81:423-428

DisplayTitleCereal ChemistryMay/June 2004 – Volume 81, Number 3

DisplayTitle
Cereal Chemistry
May/June 2004 – Volume 81, Number 3