Effect of Flour Lipids and Some Lipid Derivatives on Cookie Baking Characteristics of Lipid-Free Flours.
E.W. Cole, D. K. Mecham, and J. W. Pence.
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Hemicelluloses of the Cementing Layer and of Some Cell Walls of the Corn Kernel.
H. L. Seckinger, M. J. Wolf, and Majel M. MacMasters.
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The Dough-Mixing Behavior of Gluten and Other Flour Factions Treated with N-Ethylmaleimide.
D. K. Mecham, H. A. Sokol, and J. W. Pence.
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The Bromate Reaction in Dough. I. Kinetic Studies.
W. Bushuk and I. Hlynka.
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Observations on the Reactivity of Sulfhydryl Groups in Wheat Flour.
H. A. Sokol, D. K. Mecham, and J. W. Pence.
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The Influence of Soya Flour in Bread Doughs. IV. Alpha-Amylase of Soya.
E. Mitchell Learmonth and J. C. Wood.
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Effect of Freezing, Defrosting, and Storage Conditions on the Freshness of Dinner Rolls and Cinnamon Rolls.
K. Kulp and W. G. Bechtel.
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Pilot-Plant Studies on the Continuous Batter Process to Recover Gluten from Wheat Flour.
R. A. Anderson, V. F. Pfeifer, E. B.Lancaster, C. Vojnovich, and E. L. Griffin, Jr..
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Pilot-Plant Preparation of Hydroxyethylated Flours.
E. B. Lancaster and V. F. Pfeifer.
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Grain Storage Studies. XXIX. Effect of Invasion by Individual Species and Mixtures of Species of Aspergillus upon Germination and Development of Discolored Germs in Wheat.
G. C. Papavizas and C. M. Christensen.
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Formation of Starch in Wheat Grain.
Roy L. Whistler and J. R. Young.
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Some Observed Secondary Effects of High-Amylose Genes in Maize.
M. S. Zuber, C.O. Grogan, V. L. Fergason, W. L. Deatherage, and Majel M. MacMasters.
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A Rapid Method for Determining Alpha-Amylase Activity.
Sven Hagberg.
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Treatment of Wheat with Ionizing Radiations. V. Effect of Gamma Radiation on Some Enzyme Systems.
Pekka Linko and Max Milner.
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Studies with Radioactive Tracers. IV. Degrees of Reduction of Br82-Labeled Bromate to Bromide by Some Components of Flour.
C. C. Lee and R. Tkachuk.
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Effects of Absorption and Temperature upon Flour-Water Farinograms.
E. G. Bayfield and C. D. Stone.
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