Effect on Protein Quality of Supplementing Wheat Flour with Chickpea Flour.
Nazira A. Shehata and Beth A. Fryer.
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Protein Nutritive Value of Wheat and Triticale Grain for Humans, Studied at Two Levels of Protein Intake.
Constance Kies and Hazel Metz Fox.
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Use of Gaseous Nitrogen for Controlling Stored-Product Insects in Cereal Grains.
N. K. Person, Jr., and J. W. Sorenson, Jr..
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Mechanisms of Protein Insolubilization during the Drying of Soy Milk Role of Disulfide and Hydrophobic Bonds.
Danji Fukushima and J. Van Buren.
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Note on the Reaction of Gaseous Chlorine with a Wheat Flour Hemicellulose.
E. W. Cole.
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Survey of Corn for Aflatoxin, Zearalenone, and Ochratoxin.
Odette L. Shotwell, C. W. Hesseltine, Marion L. Goulden, and Elsie L. Vandegraft.
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Laboratory Parboiling Apparatus and Methods of Evaluating Parboil-Canning Stability of Rice.
B. D. Webb and C. R. Adair.
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Nutrient Composition of Selected Wheats and Wheat Products. V. Carbohydrate.
J. F. Eheart and Blanche S. Mason.
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Nutrient Composition of Selected Wheats and Wheat Products. VI. Distribution of Manganese, Copper, Nickel, Zinc, Magnesium, Lead, Tin, Cadmium, Chromium, and Selenium as Determined by Atomic Absorption Spectroscopy and Colorimetry.
Elizabeth Gates Zook, F. Ella Greene, and E. R. Morris.
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Use of Frozen, Foam-'Spray-Dried, Freeze-Dried, and Spray-Dried Whole Eggs in Yellow Layer Cakes.
Kaye Funk, Martha T. Conklin, and Maly E. Zabik.
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Erratum (Vol. 46, p. 349, Onolee J. Franks, Mary E. Zabik, and Kaye Funk)
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Changes in Physical and Sensory Characteristics of Doughs and of Bread Containing Various Amounts of Fish Protein Concentrate and Lysine.
V. D. Sidwell and O. A. Hammerle.
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Variability in the Lysine Content of Wheat, Rye, and Triticale Proteins.
Evangelina Villegas, C. E. McDonald, and K. A. Gilles.
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