Quantitative Determination of Certain Carbonyl Compounds in Pre-ferments.
Yu-Yen Linko, Byron S. Miller, and John A. Johnson.
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Preparation and Properties of Sulfated Wheat Flour.
H. E. Smith, C. R. Russell, and C. E. Rist.
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Composition of the Component Parts of Two Hybrid High-Amylose Corns.
R. A. Anderson, D. E. Uhl, W. L. Deatherage, and E. L. Griffin, Jr..
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Influence of Temperature, Speed of Mixing, and Salt on Some Rheological Properties of Dough in the Farinograph.
I. Hlynka.
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Intrinsic Viscosity of Dialdehyde Starch in Alkaline Urea after Reduction with Borohydride.
W. C. Schaefer, Judith J. Maurice, C. R. Russell, and C. E. Rist.
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An Improved Method for the Preparation of Wheat Gliadin.
C.E. McDonald.
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Structure of the Starch Granule. III. Solubilities of Granular Starches in Dimethyl Sulfoxide.
Harry W. Leach and Thomas J. Schoch.
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Starch-Liquefying Activity of Alpha-Amylase. I. Use of Pregelatinized Wheat Starch as Substrate.
Y. Pomeranz and J. A. Shellenberger.
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Electrophoretic CompositIon of Glutens from Air-Classified Flours.
W. Jones and R. J. Dimler.
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Note on the Distribution of Ash in an Australian Wheat.
J. J. C. Hinton.
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The Centrifuge Method for Determining Flour Absorption in Hard Red Spring Wheats.
F. W. Sosulski.
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