Evaluation of Color Characteristics of Flours Obtained from Various Types and Varieties of Wheat.
Takashi Yasunaga and Mitsuo Uemura.
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Studies of Two Polypeptide Antibiotics Elaborated by Saccharomyces cerevisiae.
Robert J. Robinson, Byron S. Miller, John A. Johnson, Basil Curnutte, and Thomas H. Lord.
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The Effect of Iodate and N-Ethymaleimide on Extensigraph Properties of Dough.
W. Bushuk and I. Hlynka.
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A Rapid Method for the Extraction of Lipids from Wheat Products.
C. C. Tsen, I. Levi, and I. Hlynka.
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Breakage of Endosperm Cell Walls in Flour Milling.
W. E. Schulze and Majel M. MacMasters.
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The Role of Lipids in Oxidation of Doughs.
C. C. Tsen, and I. Hlynka.
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The Detection of Polyoxyethylene Glycol in Bakery Products.
Priscilla A. Veitch and J. B. Jones.
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The Mechanism of Action of Malt Beta-Glucanases. II. Separation and Characterization of Malt Endo-Beta-Glucanases.
Wayne W. Luchsinger.
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Carotenoids of Corn and Sorghum. I. Analytical Procedure.
C. W. Blessin.
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An Investigation into the Rheological Properties of Flour Dough. Studies in Shear and Compression.
Joseph Glucklich and Leora Shelef.
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Grain Storage Studies. XXXII. Quantitative Changes Occurring in the Sugars of Wheat Deteriorating in the Presence and Absence of Molds.
B. T. Lynch, R. L. Glass, and W. F. Geddes.
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Communication to the Editor. The Use of 2-Chloroethanol as a Dispersant for Gluten.
H. S. Olcott.
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