Use of the Amylograph to Determine Extent of Cooking in Steamed Rice.
R. E. Ferrel and J.W. Pence.
VIEW ABSTRACT | VIEW ARTICLE

Electrophoretic Properties of Wedge Protein and Gluten of Rye Flour.
F. Vones, V. Podrazky, J. Simova, and Z. Vesely.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Parboiling on the Swelling Quality of Rice.
P. P. Kurien, R. Radhakrishna Murty, H. S. R. Desikachar, and V. Subrahmanyan.
VIEW ABSTRACT | VIEW ARTICLE

Comparative Study on Reactions of Iodate, Azodicarbonamide,and Acetone Peroxides in Simple Chemical Systems and in Dough.
C. C. Tsen.
VIEW ABSTRACT | VIEW ARTICLE

Evaluation of Durum Wheat and Durum Products. I. Studies on Semolina and Macaroni with the Amylograph.
W. C. Shuey and K. A. Gilles.
VIEW ABSTRACT | VIEW ARTICLE

Dehydro-L-Ascorbic Acid Reducing System in Flour.
T. Kuninori and H. Matsumoto.
VIEW ABSTRACT | VIEW ARTICLE

The Effect of Excessive Heat during Artificial Drying of Corn on Reducing Sugar Contentand Diastatic Activity.
R. C.French and C. H. Kingsolver.
VIEW ABSTRACT | VIEW ARTICLE

A Note on Changes in Sulfhydryl Content during Mixing of Doughs Containing Nonfat Dry Milk.
D. K. Mecham and Cheryl Knapp.
VIEW ABSTRACT | VIEW ARTICLE