Flour Maturing and Bleaching with Acyclic Acetone Peroxides.
C. G. Ferrari, K. Higashiuchi, and J. A. Podliska.
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Thin-Boiling Starches from the Reaction of Corn Starch with Chlorine in Methanol.
W. C. Schaefer, C. R. Russell, Judith J. Maurice, and C. E. Risto.
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Proteins of Wheat and Flour. The Separation and Purification of the Pyrophosphate-Soluble Proteins of Wheat Flour by Chromatography on DEAE-Cellulose.
D. H. Simmonds.
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The Protein Composition of Different Flours and Its Relationship to Nitrogen Content and Baking Performance.
Pamela M. Bell and D. H. Sirnmonds.
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Moisture Contents of Hard Red Winter Wheat as Determined by Meters and by Oven Drying, and Influence of Small Differences in Moisture Content upon Subsequent Deterioration of the Grain in Storage.
C. M. Christensen and Pekka Linko.
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Studies on Wheat Plants Using Carbon-14 Compounds. XVII. The Pattern of Carbon-14 Incorporation into Some Fractions of Wheat Gliadin.
A. J. Finlayson and W. B. McConnell.
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Flour Lipids and Oxidation of Sulfhydryl Groups in Dough.
C. C. Tsen and I. Hlynka.
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Some Factors Affecting the Tensile Strength of Starch Films.
Norman E. Lloyd and Louis C. Kirst.
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Isolation, Origin, and Synthesis of a Bread Flavor Constituent.
Lazare Wiseblatt and Hani F. Zoumut.
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The Acid-Extracted Pentosan Content of Wheat as a Measure of Milling Quality of Pacific Northwest Wheats.
P. H. Weswig, W. H. Foote, and G. R. Drusts.
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Effect of Processing Conditions on Dry-Heat Expansion of Bulgur Wheat.
R. E. Ferrel and J. W. Pence.
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Effect of Maltose on Acid Reversion Mixtures from D-Glucose in Relation to the Fine Structures of Amylopectin and Glycogen.
M. L. Wolfrom, A. Thompson and R.H. Moore.
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Vacuum-Tempering Corn for Dry-Milling.
L. A. Weinecke, O.L. Brekke, and E. L. Griffin, Jr.
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Communication to the Editor. Differential Media for the Isolation of Bacteria and Fungi from Plated Barley Kernels.
Evan H. Pepper and Richard L. Kiesling.
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