A Study of the Relationship Between Viscoelastic Properties and the Chemical Nature of Wheat Gluten and Glutenin.
J. E. Barney II, H. B. Pollock, and C. C. Bolze.
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The Fatty Acids of Wheat and Its Milled Products.
M. P. Burkwall, Jr., and R. L. Glass.
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Computer Evaluation and Machine Listing of Wheat Quality Data.
K. A. Gilles, L. D. Sibbitt, M. O. Holoien, and D. E. Peterson.
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Classification of Puff-Pastry Fats and Margarines Based on Dough Firmness.
J. Lagendijk and J. van Dalfsen.
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Studies on Short- and Long-Mixing Flours. I. Solubility and Electrophoretic Composition of Proteins.
J. D. Mullen and D. E. Smith.
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Studies on Short- and Long-Mixing Flours. II. Relationship of Solubility and Electrophoretic Composition of Flour Proteins to Mixing Properties.
D. E. Smith and J. D. Mullen.
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Corn Dry-Milling: Effect of Temper Time and Moisture Level on Degerminator Performance.
O. L. Brekke.
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Chemical Studies on Some Nigerian Cereals.
O. L. Oke.
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Effects of Some Organic Solvents on Extensigraph Characteristics of Dough.
H. G. Muller, I. Hlynka, and F. D. Kuzina.
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Detection of Insect Infestations in Cereals by Measurement of Uric Acid.
S. W. Pixton.
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The Effect of Various Glycerides on the Baking Properties of Starch Doughs.
G. R. Jackson and B. W. Landfried.
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