Effect of Oxygen Concentration on Deteriorative Mechanisms of Rice during Storage.
Tetsuya Zwasaki and Tatsuo Tani.
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Recent Investigations on Wheat Flour Pentosans.
H. Neukom, L. Providoli, H. Gremli, and P. A. Hui.
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New Starches. II. The Properties of the Starch Chunks from Amaranths retroflexus.
K. J. Goering.
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Optimization of White Layer Cake Formulations by a Multiple-Factor Experimental Design.
Leo T. Kissell.
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Reduction of the Microbial Populations in Flours Incorporated into Refrigerated Foods.
Lazare Wiseblatt.
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Influence of Commercial Processing on Composition and Properties of Corn Zein.
Joyce A. Boundy, J. E. Turner, J. S. Wall, and R. J. Dimler.
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Bacterial and Actinomycete Flora of Kansas-Nebraska and Pacific Northwest Wheat and Wheat Flour.
R. R. Graves, Ruth F. Rogers, A. J. Lyons, Jr., and C. W. Hesseltine.
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Study of Gas Production and Retention in Doughs with a Modified Brabender Oven-Rise Recorder.
Cecylia J. Marek and W. Bushuk.
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Changes in Flour Proteins during Dough Mixing.
C. C. Tsen.
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Some Factors Affecting the Biological Availability of Phosphorus in Wheat By- Products.
J. D. Summers, S. J. Slinger, and G. Cisneros.
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Protein Alteration in Flour Damaged by Ball-Milling and Roller-Milling.
B. L. D'Appolonia and K. A. Gilles.
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The Role of Emulsifiers in the Incorporation of Air into Layer Cake Batter Systems.
J. C. Wootton, N. B. Howard, J. B. Martin, D. E. McOsker, and J. Holme.
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A Note on the Determination of Salt in Self-Rising Flour.
E. J. Malec and J. F. Conn.
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The State of Iron in Flour, Dough, and Bread.
J. Leichter and M. A. Joslyn.
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