Automated Determination of the Dextrose Equivalent of Corn Starch Hydrolysates.
Lee D. Ough and Norman E. Lloyd.
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Barley Starch. II. Some Properties of Barley Starch.
K. J. Goering and D. L. Brelsford.
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Studies on the Dynamics of Cake-Baking. II. The Interaction of Chlorine and Liquid in the Formation of Layer-Cake Structure.
J. T. Wilson and D. H. Donelson.
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Comparison of the Effects of N-Ethylmaleimide and Urea on Rheological Properties of Dough
M. Jankiewicz and Y. Pomeranz.
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UDPG-Alpha-Glucan Glucosyltransferase and Amylose Content of Some Starches during Their Development and under Various External Conditions.
N. P. Badenhuizen and K. R. Chandorkar.
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On the Solubility of Gliadinlike Proteins. I. Solubility in Nonaqueous Media.
Peter Meredith.
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On the Solubility of Gliadinlike Proteins. II. Solubility in Aqueous Acid Media.
Peter Meredith.
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Isolation and Characterization of the 7S Component of Soybean Globulins.
R. C. Roberts and D. R. Briggs.
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The Improving Mechanism of Ascorbic Acid.
C. C.Tsen.
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Proteolytic Action of Wheat Flour on Nonfat Dry Milk Proteins.
J. E. Bernardin, D. K. Mecham, and J. W. Pence.
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Communication to the Editor: Increase of the Viscosity Values of Gums during Storage of Rye Flour.
Vladimir Podrazky and Jaroslav Fantik.
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