Nutritive Values of Some Oilseed Proteins.
Robert John Evans and Selma L. Bandemer.
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Studies of Gluten Lipids. I. Distribution of Lipids in Gluten Fractions Separated by Solubility in 70% Ethanol.
J. G. Ponte, Jr., V. A. De Stefanis, and R. H. Cotton.
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On the Solubility of Gliadinlike Proteins. IV. Characterization of Some Gamma- Gliadins.
Peter Meredith.
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Interaction between Wheat Proteins and Dextrans.
R. W. Jones and Stig R. Erlander.
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Distribution of Phosphorus Compounds in the Protein Fractions of Various Types of Wheat Flours.
A. Bourdet and P. Feillet.
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Effect of Baking on Retention of Thiamine, Riboflavin, and Niacin in Arabic Bread.
Morteza Maleki and Shawky Daghir.
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Comparison of the Wet-Milling Properties of Opaque-2 High-Lysine Corn and Normal Corn.
S. A. Watson and K. R. Yahl.
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The Proteolytic Enzymes of Wheat and Flour and Their Effect on Bread Quality in the United Kingdom.
J. Hanford.
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Studies on Methods for Amino Acid Analysis of Wheat Products.
G. O. Kohler and Rhoda Palter.
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Corn Dry-Milling: Pretempering Low-Moisture Corn.
O. L. Brekke.
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New Starches. III. The Properties of the Starch from Phalaris canariensis.
K, J. Goering and Merlyn Schuh.
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Studies of the Carbonyl Compounds Produced by Sugar-Amino Acid Reactions. I. Model Systems.
Lloyd W. Rooney, Ali Salem, and John A. Johnson.
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The Codextrinization of Amylopectin with Radioactive Gluccse and Partially Methylated Glucose.
M. H. Fischer and F. Smith.
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Note on the Reaction of Corn Starch with Chloromethylphosphonic Dichloride in Pyridine.
Feiga R. T. Rosenthal, A. M. N. Corrêa and E. Tolmasquim.
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A Note on the Effect of Potassium Iodate and Thioacetic Acid on the Birefrin- gence of Stretched Gluten.
P. J. Frazier and H. G. Muller.
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