Microbiological and Enzymatic Evaluation of Sesame Protein.
Ann Maria Villegas, Avelina Gonzalez, and Roberto Calderón.
VIEW ABSTRACT | VIEW ARTICLE

Association of Synthetic Anionic Polymers with Gluten.
K. Tanaka, Kazuyo Furukawa, Reiko Kuroiwa, and H. Matsumoto.
VIEW ABSTRACT | VIEW ARTICLE

Chemical and Physical Properties of a 7s Protein in Soybean Globulins.
I. Koshiyama.
VIEW ABSTRACT | VIEW ARTICLE

Chromatographic and Sedimentation Behavior of a Purified 7s Protein in Soybean Globulins
I. Koshiyama.
VIEW ABSTRACT | VIEW ARTICLE

Chromatography of Proteins from Wheat Gluten on Polyacrylamide Gel.
M. J. A. Crow and J. A. Rothfus.
VIEW ABSTRACT | VIEW ARTICLE

The Constitution of a Starch-Galactose Codextrin.
M. H. Fischer, Y. Ghali, and F. Smith.
VIEW ABSTRACT | VIEW ARTICLE

Determination of Lysine on the Automated Amino Acid Analyzer by a Triplicate- Sample Method.
Eva Villegas, C. E. McDonald, and K. A. Gilles.
VIEW ABSTRACT | VIEW ARTICLE

Amino Acid Composition of Selected High-Protein Wheats.
P. J. Mattern, Ali Salem, V. A. Johnson, and J. W. Schmidt.
VIEW ABSTRACT | VIEW ARTICLE

The Release of Hydrogen Sulfide during Dough Mixing.
K. Mecham and Matlra M. Bean.
VIEW ABSTRACT | VIEW ARTICLE

Chemistry of Lipids in Processing and Technology of Pasta Products.
G. Fabriani, C. Lintas, and G. B. Quaglia.
VIEW ABSTRACT | VIEW ARTICLE

Some Effects of Solvent Extraction on Cooking Characteristics of Spaghetti.
L. K. Dahle and H. L. Muenchow.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Cobalt-60 Gamma-Irradiation on the Utilization of Energy, Protein, and Phosphorus from Wheat Bran by the Chicken.
E. T. Moran, Jr., J. D. Summers, and H. S. Bayley.
VIEW ABSTRACT | VIEW ARTICLE

Glutathione in Wheat Flour. II. An Enzymatic Determination.
Toyo Kuninori, Michiko Yagi, D. Yoshino, and H. Matsumoto.
VIEW ABSTRACT | VIEW ARTICLE

Disulfide-Sulfhydryl Interchange Studies of Wheat Flour. II. Reaction of Glutathione.
Toyo Kuninori and Betty Sullivan.
VIEW ABSTRACT | VIEW ARTICLE

A Note on Varietal and Environmental Variations in Falling Number Values of Hour.
D. G. Medcalf, E. E. Tombetta, K. A. Gilles, and L. D. Sibbitt.
VIEW ABSTRACT | VIEW ARTICLE

A Note on Scanning Electron Microscopy of Flours and Doughs.
Catherine Aranyi and E. J. Hawrylewicz.
VIEW ABSTRACT | VIEW ARTICLE

Effect or' Gamma-Irradiation on tha Microflora of Rice.
Hiroshi Iizuka and Hitoshi Ito.
VIEW ABSTRACT | VIEW ARTICLE

Low-Temperature Anaerobic Extraction of Free and Bound Lipid from Wheat Hour.
Mary E. McKillican, R. P. A. Sims, F. B. Johnston, and J. C. Mes.
VIEW ABSTRACT | VIEW ARTICLE

Protein Concentrates by Dry Milling of Wheat Millfeeds. II. Compositional Aspects.
David A. Fellers, Allan D. Shepherd, Nancy J. Bellard, Albert P. Mossman. Philip H. Johnston, and Theodore Wasserman.
VIEW ABSTRACT | VIEW ARTICLE