A Note on Autoradiography of Tritium-Labeled Galactolipids in Dough and Bread
H. P. Wehrli and Y. Pomeranz.
VIEW ABSTRACT | VIEW ARTICLE
Large-Deformation and Rupture Properties of Wheat Flour Gluten.
J. Rinde, N. W. Tschoegl, and T. L. Smith.
VIEW ABSTRACT | VIEW ARTICLE
Erratum (Vol. 47, p. 78, Chen and Houston)
VIEW ARTICLE
Electron Microscopy of Endosperm Protein from Hard and Soft Wheats
H. L. Seckinger and M. J. Wolf.
VIEW ABSTRACT | VIEW ARTICLE
Chlorine Tolerance of Microorganisms Found in Wheat and Flour.
C. P. Kurtzman, and C W. Hesseltine.
VIEW ABSTRACT | VIEW ARTICLE
Influence of Yeast Fermentation and Baking on the Content of Free Amino Acids and Primary Amino Groups and Their Effect on Bread Aroma Stimuli.
Ahmed A. El-Dash and John A. Johnson.
VIEW ABSTRACT | VIEW ARTICLE
Studies on the Extraction of Proteins from Red Kidney Beans. I. Improvement in Filterability of Aqueous Bean Extract.
Y. D. Yang, W. F. Wilkens, A. S. Hill, K. H. Steinkraus, and L. R. Hackler.
VIEW ABSTRACT | VIEW ARTICLE
Amino Acid Composition and Nutritional Value of Milled Fractions of Sorghum Grain.
F. K. Shoup, C. W. Deyoe, L. Skoch, M. Shamsuddin, J. Bathurst, G. D. Miller, L. S. Murphy, and D. B. Parrish.
VIEW ABSTRACT | VIEW ARTICLE
Direct Starch Analysis Using DMSO Solubilization and Glucoamylase.
Robert A. Libby.
VIEW ABSTRACT | VIEW ARTICLE
The Hydrolysis of Alpha Naphthyl Acetate and L-Leucyl-Beta-Naphthylamide by Enzymes from Wheat Embryo.
Neville Prentice, W. C. Burger, Mary Moeller, and Jeannine Kastenschmidt.
VIEW ABSTRACT | VIEW ARTICLE
Extraction and Determination of Phytic Acid in Beans (Phaseolus vulgaris).
Rachel U. Makower.
VIEW ABSTRACT | VIEW ARTICLE
Some Effects of Antioxidants in Dough Systems.
L. K. Dahle andP. R. Murthy.
VIEW ABSTRACT | VIEW ARTICLE
Chemical Dehulling of Dent Corn.
C W. Blessin, W. L. Deatherage, and G. E. Inglett.
VIEW ABSTRACT | VIEW ARTICLE
Air-Classification and Baking Characteristics of High-Protein Atlas 66 X Comanche Lines of Hard Red Winter Wheat.
P. J. Mattern, V. A. Johnson, and J. W. Schmidt.
VIEW ABSTRACT | VIEW ARTICLE