Histochemical Characterization of Wheat and Wheat Products. I. Histochemical Demonstration of Germ and Aleurone Using Acridine Orange.
Y. Pomeranz and J. A. Shellenberger.
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Histochemical Characterization of Wheat and Wheat Products. II. Mapping of Protein Distribution in the Wheat Kernel.
Y. Pomeranz and J. A. Shellenberger.
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Histochemical Characterization of Wheat and Wheat Products. III. Use of Methyl Green in Estimating Flour Extraction Rate.
Y. Pomeranz and J. A. Shellenberger.
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Histochemical Characterization of Wheat and Wheat Products. IV. Mapping the Free Fatty Acids in Germinating Wheat.
Y. Pomeranz and J. A. Shellenberger.
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Histochemical Characterization of Wheat and Wheat Products. V. Sulfhydryl Groups: Their Localization in the Wheat Kernel.
Y. Pomeranz and J. A. Shellenberger.
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The Formation of Dough and Bread Structures. I. The Ability of Starch to Form Structures, and the Improving Effect of Glyceryl Monostearate.
G. Jongh.
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A Farinograph Technique for Macaroni Doughs.
G. N. Irvine, J. W. Bradley, and G. C. Martin.
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Some Volatile Carbonyl Compounds Arising during Panary Fermentation.
F. E. Kohn, L. Wiseblatt, and L. S. Fosdick.
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The Control of Fungi during the Malting of Wheat.
James R. Fleming, John A. Johnson, and Byron S. Miller..
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The Bromate Reaction in Dough. III. Effect of Continuous Mixing and Flour Particle Size.
W. Bushuk and I. Hlynka.
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Zone Electrophoresis Pattern of Free Amino Acids as an Index of Storage Condition of Wheat.
Pekka Linko.
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A Note on Self-Diffusion in Dough Containing Br82-Labeled Bromate.
C. C.Lee and R. Tkachuk.
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A Note on a Rapid Method for the Determination of Lipids in Brewing Adjunct Cereals.
Gerhard J. Haas and Alan I. Fleischman.
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Note on a Simplified Rapid Method for Determining Alpha-Amylase Activity.
Sven Hagberg.
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A Note on the Construction of a Small-Scale Dough Expansion Apparatus for the Estimation of Wheat Quality.
H.Miller, A. G. O. Whiteside, and W. Kalbfleisch.
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