The Effects of Iodate, N-Ethylmaleimide, and Oxygen on the Mixing Tolerance of Doughs.
P. Meredith and W. Bushuk.
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Some Studies with Maleimide-Type Sulfhydryl-Blocking Agents.
C. C. Lee and L. M. Reynolds.
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Flours as a Factor in Bread Firming.
J. G. Ponte, Jr., S. T. Titcomb, and R. H. Cotton.
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Variations in the Amino Acid Composition of Australian Wheats and Flours.
D. H. Simmonds.
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Glutamic Acid Decarboxylase Activity as a Measure of Damage in Artificially Dried and Stored Corn.
Gloria M. Bautista and Pekka Linko.
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Note on a Rapid Method for the Estimation of Damaged Starch in Soft Wheat Flours.
J. R. Donelson and W. T. Yamazaki.
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Quick Method for Riboflavin in a High-Potency Cereal Product.
R. H. Anderson and D. F. J. Moran.
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The Origin and Fate of Certain Carbonyl Compounds in White Bread.
Yu-Yen Linko, John A. johnson, and Byron S.Miller.
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Oxidation of Wheat Starch with Chlorine.
Norito Uchino and Roy L. Whistler.
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Communication to the Editor: Studies with Radioactive Tracers. VI. The Oxidation of Sulfhydryl Groups of Gluten by Bromate and Iodate.
C. C. Lee and E. R. Samuels.
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Communication to the Editor: The Rate of Diffusion between Gas Cells in Batters or Doughs.
A. H. Bloksma.
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Using a Density Gradient Column to Determine Wheat Density.
Wendell R. Peters and Robert Katz.
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