The Subsieve-Size Fractions of a Hard Red Spring Wheat Flour Produced by Air Classification.
Rezsoe Gracza.
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Milling Properties of Wheat in Relation to Pearling, Scouring, and Impaction.
G. M.Grosh, J.A. Shellenberger, and E. P. Farrell.
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The "Remix" Baking Test.
G. N. Irvine and Marion E. McMullan.
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Some Chemical Changes Which Accompany the Browning of Canned Bread during Storage.
Russell J. Stenberg and W. F. Geddes.
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Studies on Accelerated Browning in Starch Pastes Containing Various Bread Ingredients.
Russell J. Stenberg and W. F. Geddes.
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Identification of Carbonyl Compounds in an Ethanol Extract of Fresh White Bread.
H.Ng, D. J. Reed, and J. W. Pence.
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Particle Size in Aqueous Starch Dispersions
G. E. Babcock, R. Tobin, R.J.Dimler, and F. R. Senti.
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Preparation and Properties of Hydroxyethylated High-Amylose Corn Starch.
J.C. Rankin, J. G. Rall, C. R. Russell, and F. R. Senti.
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A Note on the Determination of Gelatinization Temperatures of Rice Varieties.
J. V. Halick, H. M. Beachell, J. W. Stansel, and H. H. Kramer.
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Sedimentation Value as an Index of Dough-Mixing Characteristics in Early-Generation Wheat Selections.
Lawrence Zeleny, W. T. Greenaway, Georgia M. Gurney, C. C. Fifield and Kenneth Lebsock.
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Communication to the Editor. Presence and Probable Role of Thioctic Acid in Wheat Flour.
Leland Dahle and Betty Sullivan.
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