Preparation and Properties of Galactosylisomaltol and Isomaltol.
J. E. Hodge and E. C. Nelson.
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Flavor of Bread and Pastry upon Addition of Maltol, Isomaltol, and Galactosylisomaltol.
J. E.Hodge and Helen A. Moser.
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The Carbohydratesof the Gramineae. XI. The Constitution of the Water-Soluble Polysaccharides Derived from Bread Crurnb.
Kenneth A. Gilles, W. F. Geddes, and Fred Smith.
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Modified Wohlgemuth Methods for Alpha-Amylase Activity of Wheat and Rye.
Sven Hagberg.
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Characterization of Intermediary Fractions of High-Amylose Corn Starches.
Roy L. Whistler and William M. Dorine.
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Proteiris of Wheat and Flour. Extraction, Fractionation, and Chromatography of the Buffer-Soluble Proteins of Flour:
J. H. Coates and D. H. Simmonds.
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The Oxidation of Wheat Flour. I. Measurement of Sulfhydryl Groups.
Betty Sullivan, Leland Dahle, and Elof Larson..
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The Oxidation of Wheat Flour. II. Effect of Sulfhydryl-Blocking Agents.
Betty Sullivan, Leland Dahle, and O. Rudolph Nelson.
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Note on a Method of Determining the Degree of Milling of Whole Milled Rice.
Joseph T. Rogan and Harold J. Deobald.
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Bubble Mechanics in Thick Foams and Their Effects on Cake Quality
Avrom R. Randleman, James F. Conn, and John W. Lyons.
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Communication to the Editor. Obtaining Damaged Starch Mathematically Rather Than Graphically by the Sandsledt and Mattern Procedure.
J. G.Ponte, Jr., and Jocelyn Rosen.
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