Physicochemical Properties of Protein of Developing and Mature Rice Grain.
Eveyln P. Palmiano, Aurea M. Almazan, and Bienvenido O. Juliano.
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Distribution of Nutrients in the Anatomical Parts of Common Indian Pulses.
Shalini Singh, H. D. Singh, and K. C. Sikka.
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The Proteolytic Enzymes of Barley and Malt. I. Extraction of Peptidyl Peptide Hydrolases (Endopeptidases) with Activity at pH 5 from Malt.
H. J. G. ten Hoopen.
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The Relation of a "Globulin" component of Wheat Flour to Purothionin.
C. C. Nimmo, Mary T. O'Sullivan, and J. E. Bernardin.
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Effect of Disulfide-Bond Cleavage on Wheat Gliadin Fractions Obtained by Gel Filtration.
Harald C. Nielsen, A. C. Beckwith, and J. S. Wall.
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Fractionation and Characterization of Purothionin.
N. Fisher, D. G. Redman, and G. A. H. Elton.
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Reactive and Total Sulfhydryl and Disulfide Contents of Flours of Different Mixing Properties.
C. C. Tsen and W. Bushuk.
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Note on a Limitation of the Starch-Iodine Blue Test for Milled Rice Amylose.
Bienvenido O. Juliano, Artemio V. Cartaño, and Amanda J. Vidal.
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Studies with Radioactive Tracers. XII. Further Investigations on the Neutral Extracts from Bread Baked with Sucrose-14C.
C. C. Lee and Y. H. Liau.
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Studies with Radioactive Tracers. XIII. The Fate of Starch-14C during Breadmaking.
C. C. Lee and Y. H. Liau.
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Some Properties of Dough and Gluten in D2O.
R. Tkachuk and I. Hlynka.
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Wheat Starches. II. Effect of Polar and Nonpolar Lipid Fractions on Pasting Characteristics.
D. G. Medcalf, V. L. Youngs, and K. A. Gilles.
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Addendum
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