Hydrophilic Colloids as Additives in White Layer Cakes.
William E. Young and E. G. Bayfield.
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The Influence of Plant Growth Regulators Applied to Barley during Malting on Properties of Malt.
Neville Prentice, Allan D. Dickson, B. A.Burkhart, and N. N. Standridge.
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Glutamic-Aspartic Transaminase in the Germinating Barley Embryo.
W. C. Burger.
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Improved Method for Testing Macaroni Products.
Adolph Holliger.
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An Examination of Anthocyanogens in Grain Sorghums.
C. W. Blessin, C. H. VanEtten, and R. J. Dimler.
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Carotenoid, Oil, and Tocopherol Content of Corn Inbreds.
F. W. Quackenbush, Jean G. Firch, A. M. Brunson, and L. R. House.
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The Effect of Proofing and Baking on Concentrations of Organic, Acids, Carbonyl Compounds, and Alcohols in Bread Doughs Prepared from Pre-Ferments.
E. W. Cole, W. S. Hale, and J. W. Pence.
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Corn Carotenoids: Effects of Temperature and Moisture on Losses during Storage.
F. W. Quackenbush.
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Preparation of Acid-Modified Flour for Tub Sizing.
E. B. Lancaster, L. A. Pope, and E. L. Griffin, Jr.
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Tests of Corn Stored Four Years in a Commercial Bin.
R. E.Welty, S. A. Qasem, and C. M. Christensen.
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Note on the Preparation and Use of Poly-2-VinyIpyridine-Sulfur Trioxide as a Sulfating Agent for Starch.
H. E. Smith, C. R. Russell, and C.E. Rist.
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Communication to the Editor: The Bread-Improving Effect of Heptane and Hexane.
J. G. Ponte, Jr., S. T. Titcomb, and R. H. Cotton.
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Communication to the Editor: A Freezing Technique for Concentrating Pre-Ferments.
Walter S. Hale and Earl W. Cole.
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