Oxidation of Sulfhydryl Groups of Flour by Bromate Under Various Conditions and during the Breadmaking Process.
C. C. Tsen.
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Comparison of Chemical Composition and Properties between Hard Red Spring and Durum Wheat Endosperm Pentosans
D. G. Medcalf, B. L. D'Appolonia, and K. A. Gilles.
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Structural Characterization of a Pentosan from the Water-Insoluble Portion of Durum Wheat Endosperm.
D. G. Medcalf and K. A. Gilles.
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Effect of Heat-Treatment on the Metabolizable Energy Value of Wheat Germ Meal and Other Wheat Milling By-Products.
H. S. Bayley, J. D. Summers, and S. J. Slinger.
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Preparation and Properties of Various Legume Starches
Thomas J. Schoch and Eileen C. Maywald.
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Reduction in Aflatoxin Contamination of Rice by Milling Procedures.
H. W. Schroeder, R. A. Boller, and Hugo Hein, Jr.
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Intracellular Distribution of Tocopherol in Soybean Cotyledons
Mamoru Komoda, Setsuro Matsushita, and lchiro Harada.
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The Constitution of an Amylopectin-Xylose Codextrin.
Y. Ghali, Bertha A. Lewis, and F. Smith.
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Quantitative Measurement of Light Transmission through Corn Endosperm
A. V. Paez, J. L. Helm, and M. S. Zuber.
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Carotenoids of Wheat Flour: Their Identification and Composition
M. Lepage and R. P. A. Sims.
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A Basis for Measuring the Intensity of Wheat Flour Pigments.
R. P. A. Sims and Marius Lepage.
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Influence of Method of Pelleting on Utilization of Energy from Corn, Wheat Shorts, and Bran.
J. D. Summers, H. U. Bentley, and S. J. Slinger.
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Analysis of Free and Esterified Sterols in Wheat Flour and Semolina
C. P. Berry, V. L. Youngs, and K. A. Gilles.
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Studies with Radioactive Tracers. XIV. A Note on the Disulfide-Sulfhydryl Interchange in Doughs Made with S-Labeled Flour.
C. C. Lee and Tzen-Son Lai.
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Erratum (Vol. 45, p. 581, Komoda et al.)
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