Determination of the Nitrogen Content of Cereal Grain by Colorimetric Methods.
A. C. Jennings.
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A Method for the Determination of Relative Amounts of Malted-Wheat Fungal (Aspergtllus otyzae) and Bacterial (Bacillus subtilis) Alpha-Amylase in Mixtures, and Its Application to Malted Wheat.
James R. Fleming, Byron S.Miller, and John A. Johnson.
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Chloride Content of Cake Flours and Flour Fractions.
William F. Sollars.
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The Biuret Test as Applied to the Estimation of Wheat Protein.
Alvin J. Pinckney.
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Identification of Carbonyl Compounds Produced in Pre-ferments.
Byron S.Miller, John A. Johnson, and Robert J. Robinson.
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Chloroethanol as a Cereal Protein Dispersant.
N. W. Tschoegl.
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Effect of Some Volatile Chemicals on the Microbial Spoilage of Moist Kafir Corn (Andropogon sorghum) under Airtight Storage.
K. S. Srinavasan and S. K. Majumder.
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Effect of Parboiling on the Thiamine, Riboflavin, and Niacin Contents of Wheat.
Z. I. Sabry and R. I. Tannous.
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Diffusion Coefficients of Water in Wheat Kernels.
Liang-tseng Fan, Do Sup Chung, and John A. Shellenberger.
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