The Bromate Reaction in Dough. IV. Effect of Reducing Agents.
W. Bushuk, and I. Hlynka.
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The Bromate Reaction in Dough. V. Effect of Flour Components and Some Related Compounds.
W. Bushuk and I. Hlynka.
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Electrophoretic Composition and Intrinsic Viscosity of Glutens from Different Varieties of Wheat.
J. E. Cluskey, N. W.Taylor, Helen Charley, and F. R. Senti.
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A Lipoprotein Model of Wheat Gluten Structure.
J. C. Grosskreutz.
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Microtests for Flour Quality.
H. R. Elling and M. A. Barmore.
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The Formation of Cracks in Rice during Wetting and Its Effect On the Cooking Characteristics of the Cereal.
H.S. R. Desikachar and V. Subrahmanyan.
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Hardness and Moisture Content of Wheat Kernels.
R. Katz, N. D. Collins, and A. B. Cardwell.
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Effect of Bleaching on Flour as Measured by Structural Relaxation of Dough.
Endel J. Jaska.
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Protein Granules of Maize Endosperm Cells.
Donald N. Duvick.
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Conversion of Constant-Flour Farinograph Absorption to Constant-Dough Basis.
I. Hlynka, F. D. Kuzina, and W. C. Shuey.
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Note on Variations in Residual Bran in Individual Rice Grains from Batches Polished to Different Degrees.
A. N. Srirangarajan, H. S. R.Desikachar, K. Indiramma, and A. N. Sankaran.
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